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Mulberry Syrup: Easy Homemade Sweet Berry Topping

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Mulberry syrup is a rich and glossy homemade berry syrup made from fresh mulberries, sugar, and lemon juice. This easy mulberry syrup recipe creates a naturally sweet topping perfect for pancakes, waffles, desserts, and drinks.

Ingredients

Scale
  • 3 cups fresh or frozen mulberries
  • 3/4 to 1 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon vanilla extract (optional)

Instructions

  1. Rinse fresh mulberries gently and remove any stems. If using frozen mulberries, use them directly without thawing.
  2. Place mulberries, sugar, water, and lemon juice into a medium saucepan.
  3. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
  4. Reduce heat and simmer for 15–20 minutes until the berries soften and release their juice.
  5. Use the back of a spoon or potato masher to mash the berries gently to extract more flavor.
  6. Continue simmering until the mulberry syrup slightly thickens and coats the back of a spoon.
  7. Remove from heat and strain through a fine mesh strainer into a bowl, pressing solids to extract as much liquid as possible.
  8. Allow the mulberry syrup to cool completely; it will thicken further as it cools.
  9. Transfer to a clean glass jar or bottle and refrigerate before serving.

Notes

  • Mulberry syrup thickens as it cools, so avoid overcooking.
  • If the syrup becomes too thick, stir in 1–2 tablespoons of warm water.
  • Lemon juice helps balance sweetness and prevent crystallization.
  • Store in an airtight container in the refrigerator for up to 2 weeks.
  • Freeze mulberry syrup in ice cube trays for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/mulberry-syrup/