Fruit Syrups

I love a homemade fruit syrup because it really elevates seasonal cocktails by infusing them with whatever flavor you’re trying to highlight. You can really get creative here and play around with different pairings of syrups, mixers, and garnishes. You can also use these on more than just cocktails, like pancakes, waffles, ice cream, and yogurt!

Once you have the base simple syrup recipe, you can add all kinds of fruits to go with your cocktails. Fruit syrup is one of the most versatile and easy homemade simple syrup recipes to master. When you make homemade fruit syrup, make sure to strain it really well in a fine mesh sieve, pushing all the liquid out of the fruit. And save the fruit! Add it to your morning bowl of oatmeal or yogurt or even add it to ice cream. So good!

Watch Me Make Plum Syrup

And use it in this Plum Negroni Sour!

Stone Fruit Syrup

Follow the Plum Syrup recipe in the video and use any stone fruit you like! I’ve made peach syrup, cherry syrup, nectarine syrup, and apricot syrup!

Strawberry Syrup

Add 1 cup water + 1 cup granulated sugar + 1 cup chopped strawberries to a medium saucepan over medium heat, stir until the sugar dissolves, and let simmer for 8-10 minutes. Remove from heat and let it cool completely. Once cooled, strain through a fine mesh sieve, making sure to really press all the liquid out. Store in the fridge for up to 4 weeks.

Raspberry or Blackberry Syrup: use the same method above with 3/4 cup fresh raspberries or blackberries.

Rhubarb Syrup: use the same method above with 1 stalk of chopped rhubarb.

Cranberry or Blueberry Syrup

Add 1 cup water + 1 cup granulated sugar + 1 cup cranberries or blueberries to a medium saucepan over medium heat until the sugar dissolves, stirring occasionally. Once the sugar has dissolved, let simmer, stirring occasionally until all the berries have popped. This could take 20-30 minutes. Remove from heat and let cool completely. Once cooled, strain through a fine mesh sieve and store in the fridge for up to 4 weeks.