If you’ve ever tasted homemade Mulberry Syrup, you know why it’s pure magic: sweet, tangy, gorgeously deep purple, and nostagically old-fashioned. This easy recipe transforms a handful of plump mulberries into a glossy syrup bursting with rich berry flavor, ideal for sweetening drinks, drizzling over pancakes or ice cream, and generally elevating everything it touches. Whether you have a backyard tree laden with mulberries or a frozen stash in the freezer, this syrup is an invitation to experience peak summer flavor any time of year.
Ingredients You’ll Need
-
Fresh Mulberry Syrup:
- 2 cups fresh or frozen mulberries
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon fresh lemon juice
How to Make Mulberry Syrup
Step 1: Combine and Heat Ingredients
Start by combining those plump mulberries, sugar, and water in a medium saucepan. Give them a gentle stir to help the sugar mingle with the berries and water. Bringing this mixture to a boil begins to coax the berries’ juices out and melts the sugar into a sweet bath for the fruit.
Step 2: Simmer and Mash
Once you’ve reached a gentle boil, lower the heat. Let the mixture simmer for about 10 to 15 minutes, stirring occasionally. Use a spoon to softly mash the berries as they cook—this breaks them down and releases every ounce of their luscious juice. You’ll see the mixture turn a jewel-toned purple and start to thicken just slightly.
Step 3: Strain the Syrup
When the simmering is done and the berries have relinquished all their goodness, take the pan off the heat. Give it a few minutes to cool so you can handle it safely. Place a fine mesh strainer or a cheesecloth over a clean bowl, then pour the mixture through. Press or squeeze the solids to wring out every last drop of Mulberry Syrup. Don’t skip this step for a smooth, seedless finish!
Step 4: Add Lemon Juice
While the syrup is still warm, stir in the fresh lemon juice. This lifts the flavor, adds complexity, and makes those berry notes pop. You only need a splash, but it makes a world of difference.
Step 5: Cool and Bottle
Finally, pour the strained Mulberry Syrup into a clean jar or bottle. Let it cool completely at room temperature before being tucked into the fridge. Once chilled, it thickens and becomes even more velvet-smooth, ready to enchant anything you pour it on.
How to Serve Mulberry Syrup
Garnishes
Mulberry Syrup is already stunning, but garnishes make it even more irresistible. Try a few whole mulberries scattered on top, a sprig of fresh mint, or even a lemon zest curl. These little touches highlight the fresh, vibrant personality of the syrup and make every serving feel extra special.
Side Dishes
The sky’s the limit for what you’ll want to pair with Mulberry Syrup. It’s a dream over classic buttermilk pancakes or waffles, spooned onto plain Greek yogurt, or served alongside vanilla ice cream. For a playful brunch, serve it with scones or buttery crepes—there’s something about that deep berry syrup running over the sides that just makes the meal sing.
Creative Ways to Present
Go beyond the breakfast table! Swirl Mulberry Syrup into sparkling water for a homemade berry soda, stir it into cocktails, or drizzle it over warm baked brie for a show-stopping appetizer. You can even brush it onto cakes as a fruity soak, or layer it into a trifle for a stunning visual (and flavor) twist. This syrup begs you to have fun and think outside the box.
Make Ahead and Storage
Storing Leftovers
Homemade Mulberry Syrup keeps beautifully in the refrigerator. Pour your cooled syrup into a clean glass jar or bottle, seal it tight, and it’ll last for up to two weeks. Give it a little swirl or shake before serving, as natural separation can happen with fresh fruit syrups.
Freezing
For longer storage, you can absolutely freeze Mulberry Syrup. Portion it into freezer-safe containers or even ice cube trays for convenient single servings. Thaw cubes or jars overnight in the fridge when you’re ready to use, and enjoy that fresh summer flavor any time you wish.
Reheating
If you prefer your syrup warm (for pancakes or desserts), simply microwave it in a microwave-safe container for 10-20 seconds at a time, stirring until just warmed. Or gently heat it on the stove over low, stirring constantly. Be cautious not to overheat; you want it just warm and pourable, not boiling.
FAQs
Can I use frozen mulberries instead of fresh?
Absolutely! Frozen mulberries work just as well as fresh for Mulberry Syrup. No need to thaw them first—just toss them into the pan and proceed as directed.
What’s the best way to strain the syrup?
A fine mesh strainer is easiest and fastest, but if you want an extra-silky syrup, cheesecloth will filter out even tiny pulp bits. Press gently on the solids to extract all the juice without forcing seeds through.
Can I make the syrup less sweet?
Yes! You can reduce the sugar by up to 1/4 cup if you prefer a tarter Mulberry Syrup. Taste the fruit first—if your berries are especially sweet, you might want less sugar.
Is this recipe gluten-free and vegan?
It sure is! Mulberry Syrup is naturally gluten-free and vegan, since it’s made from fruit, sugar, and lemon juice—no animal products or wheat in sight.
How can I thicken the syrup further?
For a thicker syrup, simply simmer the berry mixture a little longer before straining. Reduce it slowly and keep an eye on the consistency; once it coats the back of a spoon, it’s perfect for drizzling!
Final Thoughts
This Mulberry Syrup is one of those kitchen treasures that transforms everyday moments into something memorable and joyful. If you love bold, tangy-sweet fruit flavor, treat yourself to a batch and discover just how versatile and delicious it can be. Happy syrup-making!
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Mulberry Syrup Recipe
- Total Time: 20 minutes plus cooling time
- Yield: 1 1/2 cups 1x
- Diet: Vegan, Gluten-Free
Description
Learn how to make delicious homemade mulberry syrup that can be used to sweeten drinks, drizzle over breakfast foods, or desserts. This versatile syrup captures the essence of fresh mulberries in a sweet and tangy liquid perfect for numerous culinary creations.
Ingredients
Fresh Mulberry Syrup:
- 2 cups fresh or frozen mulberries
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon fresh lemon juice
Instructions
- Combine Ingredients: In a medium saucepan, combine mulberries, sugar, and water. Bring to a gentle boil over medium heat, stirring occasionally.
- Simmer: Reduce heat and simmer for 10–15 minutes, mashing berries to release juices.
- Strain: Remove from heat, cool slightly, then strain syrup through a fine mesh strainer or cheesecloth.
- Finish: Stir in lemon juice and pour syrup into a jar. Cool completely before refrigerating.
Notes
- Use the syrup to sweeten drinks or drizzle over pancakes, waffles, yogurt, or ice cream.
- For a thicker syrup, simmer a bit longer to reduce further.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment, Beverage Syrup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
