Last updated on January 27th, 2020.
A recipe for Mulberry Simple Syrup and several different ways to use this gorgeous syrup. Make mulberry syrup while mulberries are in season!
Mulberries are absolutely delicious. Their intense dark-red color is brilliant, which makes mulberries great to use in recipes. EVERYTHING made with mulberries comes out gorgeous.
Sadly, mulberries are only in season one time per year, and they don’t last long enough to be sold in most grocery stores. The best way to find mulberries is to find a local tree, or see if your local farmer’s market vendors will have some fresh berries. You can read more about mulberries in my post on how to make Mulberry Puff Pastry Danishes.
If you are lucky enough to get your hands on some fresh mulberries, you know that their crop is plentiful – each tree usually produces a LOT of mulberries. Mulberries are great to eat fresh, to put into dessert, or into drinks. But there is only so many mulberry recipes you can make at once before you get tired of mulberries.
Making mulberry syrup is a great way to preserve these delicious little berries to eat for the future. Make a batch of mulberry syrup and use it in the recipes below. (Scroll down to see ways to use mulberry syrup!)
Mulberry syrup lasts in the fridge for up to 2 months, when stored in a glass jar, such as a mason jar.
What you’ll need to make mulberry syrup:
To make mulberry syrup, you’ll need fresh mulberries, sugar, water, and a few things from your kitchen:
- A blender, or a small food processor. A personal blender would work too. This is to blend up the mulberries to release their juice. I have a blendtec blender (this one here) and I absolutely LOVE it.
- A fine mesh strainer (such as this one). This is to strain the mulberry juice and get the pulp out for a smooth syrup.
- A spatula (like these here). This is to help push all the mulberry juice through the mesh strainer.
- A small sauce pan. This is to make the actual syrup.
- A mason jar. To store the syrup.
Have you ever had mulberry syrup? Do you like it? Let me know in a comment below! And don’t forget to SHARE this recipe on Facebook and Pinterest:
- 2 cups fresh mulberries
- 3/4 cup sugar
- Process the fresh mulberries in a blender, a food processor, or a personal blender for a few seconds, or until the berries are totally pulverized. Strain the juice through a mesh strainer into a bowl or directly into a small saucepan. Use a spatula to help you push the juice through the strainer. (You will have about 1 cup of juice and about 1/4 cup to 1/3 cup pulp remaining).
- Add 3/4 cup sugar to the mulberry juice in the saucepan. Cook over medium heat, stirring once in a while, or until the syrup just starts to bubble. Remove from heat. Store in a glass jar in the refrigerator for up to 2 months.