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Mulberry Syrup

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!

crepes with mulberry syrup

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.

image of mulberries in a bowl

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

image of mulberry syrup

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.

crepes with mulberry 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:

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:

mulberry syrup on crepes pinterest graphic

crepes with mulberry syrup
Print Recipe
4.24 from 25 votes

Mulberry Syrup

Mulberry syrup is a delicious way to preserve fresh mulberries, and it can be used in lots of recipes!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Servings: 8 Servings (Makes 1 - 1.5 cups)
Author: Kate
Cost: $4

Ingredients

  • 2 cups fresh mulberries
  • 3/4 cup sugar

Instructions

  • 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. 

Notes

Use mulberry syrup on pancakes, crepes, stirred into Greek yogurt or cottage cheese, spooned over ice cream, or added as a sweetened into iced tea.

Nutrition

Calories: 87kcal (4%) | Carbohydrates: 22g (7%) | Sugar: 18g (20%)

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Comments or questions about the recipe?
Recipe Rating




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Stephanie

Sunday 24th of July 2022

Easy and DELICIOUS! We have about 5 gallons of mulberries in my deep freezer so I will be making a lot of this. Making the ice cream recipe next.

I'm thinking about making a big batch of this and canning it to store at room temp. Have you ever tried that?

Jessica

Monday 8th of August 2022

@Stephanie, I have canned it, and so far so good!

Kate

Wednesday 27th of July 2022

5 gallons!! So lucky! Make sure to check out the other mulberry recipes I have on this site too! Frozen mulberries would work great for mulberry ice cream and for muddling into a drink (after thawing)

I have not tried canning it, I believe it would need more acid in it to can safely, but I am not an expert.

Sheila Rust

Saturday 24th of July 2021

I made this syrup. It was so good. I made a mulberry shake out of some of the syrup then added more mulberries! So good.

Kate

Sunday 25th of July 2021

I'm so glad to hear that!! This year's mulberry season was not as fruitful for me, but I really hope I can find more mulberries next year and make this syrup again!

Kristine

Saturday 17th of July 2021

Here’s an easy jam recipe for any fruit, including mulberries: 3 cups fresh mulberries 1/4 cup agave nectar (or your preferred sweetener) 1/4 cup chia seeds (available at any grocery store) 1/2 tsp vanilla extract

Combine berries and sweetener in a small sauce pan. Cook over medium heat until berries begin to softened, about five Add Chia seed and cook, stirring often, until very thick, about 15 minutes. Remove from heat and let cool. Add vanilla extract. Jam wolf second while cooling. Store in refrigerator up to seven days. I make my jam in 4 ounce jars and Store in the refrigerator. I take out a jar, what I thought and use as I need it. The Jam will keep up to six months in the freezer. Make it once and you’ll find out how easy it really is!

Kate

Thursday 22nd of July 2021

Thanks, Kristine!

Emily Hefko

Sunday 20th of June 2021

Hey, I came here looking for this recipe and really appreciate you making it available. A couple of notes: 1)The image you are sharing of the bowl of berries is covered in emerging fruit fly larva, which while safe to eat, isn't the most appetizing introduction. 2) From a nutritional perspective we get the maximum benefit from mulberries by consuming them whole with all their inherent fiber. I am using this recipe to take advantage of a large amount that I have shake harvested onto a sheet. Using this method to gather the berries I ended up with a lot of unwanted extras. I did my best to clean out the debris, but a straining recipe seems like the best use of this harvest.

Lina

Tuesday 6th of July 2021

@Emily Hefko, Those white fuzz-like structures on the mulberries in the picture are luckily not larvae. They are actually left over from the blossoms. A couple of years ago, I was so shocked at that first sight on my cherished mulberries in the garden. However, this fuzz never wriggles. ;o)

Kate

Monday 28th of June 2021

Ooh thanks for the info. Yes, eating mulberries (and most berries) whole is the best way to retain all the fiber - syrup typically doesn't have any fiber left in it, and I am using the syrup as a condiment, not as a health food and not as a serving of fruit. And of course, definitely clean out the debris and any larva before enjoying or cooking with mulberries!

Bauhinia

Saturday 7th of November 2020

Goodness, Kate! You have so much advertisement on your page one struggles to find the text for the recipe!

Kate

Sunday 8th of November 2020

Did you see the Jump the Recipe button at the very top?? It takes you straight to the recipe ;)

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