A recipe for Mulberry Simple Syrup and several different ways to use this wonderful syrup. Make mulberry syrup while mulberries are in season and enjoy their gorgeous color and flavor for weeks after!
Fresh mulberries recipe
This mulberry syrup is made from FRESH mulberries. It will not work exactly the same if you're starting with dried mulberries.
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 get them is to find a mulberry tree in a place where you are allowed to forage, and enjoy the beautiful foraged harvest!
More foraging recipes to try: Garlic Mustard Pesto
More homemade syrup recipes: Honey Ginger Syrup
Mulberry simple syrup
Making mulberry syrup is a great way to preserve the delicious and gorgeous little berries to enjoy in 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 at least 2 months, when stored in a clean glass jar, such as a mason jar.
This mulberry syrup is the base for my homemade mulberry ice cream recipe, and is the sweetener in my mulberry iced tea recipe. Because of this, I recommend making an extra large batch so you can use some as syrup, and use it in other delicious mulberry recipes!
Related recipe: Blackberry Bourbon Jam
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.
Related recipe: Cherry Syrup
Can you use dried or frozen mulberries?
This recipe won't work with dried mulberries, but it will work just fine with frozen mulberries! When mulberries freeze, some of their juice freezes in a small chunk at the bottom of the freezer bag or container. Make sure to use that frozen mulberry juice for the syrup too!
How long does homemade syrup last?
This mulberry syrup lasted for 2 months in my fridge in a small glass mason jar. It might have lasted longer, but we used it all up!
Make sure the glass jar you use is clean to ensure there is no bacteria being introduced into the syrup before pouring the mulberry syrup into the jar.
If you see any while fuzzy mold growing on the syrup, throw it out. Otherwise, it will be good!
Related recipe: Easy Pineapple Jam
How to use mulberry syrup:
Mulberry syrup is fantastic for:
- Pancakes (it would be amazing on these farmer's cheese pancakes!)
- Drizzled over this Russian cheesecake
- As a sweetener for iced tea, such as my mulberry iced tea recipe
- Stir it into plain Greek yogurt
- Spoon it over ice cream
- Use it as a sweetener for oatmeal
- Stir it into cottage cheese, or over these cottage cheese bowls
Related recipe: Cherry Limeade
Also try these other mulberry recipes:
If you are luck to get your hands on a bunch of fresh mulberries, make the most of them! Try these delicious, easy mulberry recipes:
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.
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.