Fruit syrups

Fruit syrups

Simple syrup with fruits and/or herbs for desserts and drinks


  • 8 ounces (a scant 2 cups) frozen fruit
  • 0.75 cup water
  • 0.75 cup sugar
  • 0.75 tablespoons juice from 1 lemon (or lime)
  • Fresh herbs or seasonings, if you’d like


  1. Add everything to pot. Cook on medium heat and stir until it simmers.
  2. Simmer for a few minutes, then remove from heat. Stand to cool.
  3. Strain out fruit and herbs, optionally crushing into the mix.


  • Apples and brown sugar, optionally with a cinnamon stick
  • Blueberry and a bit more lemon juice
  • Mango and lime juice
  • Strawberries and fresh basil
  • Blackberries and mint


  • Acidity from the lemon juice is needed to preserve the syrup and balance out the sugar.
  • DO NOT CAN - this is not a canning recipe and the acidity has not been checked. This can be frozen for long-term storage instead.