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Made with a variety of fresh or frozen berries, this Mixed Berry Simple Syrup is a delicious way to celebrate summer’s fruits. Use it to sweeten iced tea, add berry flavor to lemonade, or shake up a mixed berry cocktail.
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Homemade berry syrup is a great way to use up fresh berries - or frozen berries for that matter! With just a few simple ingredients and about 10 minutes of your time, you can create a delicious syrup with a variety of uses.
Making this mixed berry syrup recipe with whole fruits during peak berry season will result in a different sweetness versus making it in the winter with frozen fruits, so don't hesitate to adjust the sugar if you're using store-bought frozen berries.
To get the most out of this syrup, I don’t add any citrus, herbs, or spices to the syrup. Adding in lemon juice, rosemary, or cinnamon is delicious but customizes the berry syrup so it’s not easily used in multiple drinks. My preference is to add those elements into the drink itself, not the syrup.
What’s in Mixed Berry Syrup
- Sugar - White sugar (either cane sugar or beet sugar) works best for this recipe and add sweetness without imparting any other flavors. If you want to use an alternative flavor, agave syrup works well, just be ready for a slight change in flavor.
- Berries - Either fresh or frozen work great in this recipe. Choose a mixture of strawberries, blueberries, blackberries, and raspberries.
- Water - Choose filtered water; nothing carbonated.
How to Make Berry Syrup (Step by Step)
Combine the sugar and water in a small sauce pan over medium heat. Stir until sugar has dissolved.
Add berries and stir to combine.
Bring the mixture to a low boil, then immediately reduce to low heat and allow the mixture to cook until the berries are soft. About 10 minutes.
Remove from heat. Using a potato masher, crush the berries in the pot.
Allow the mixture to cool to room temperature. (About an hour.)
Pour the berry mixture through a fine mesh strainer placed over a bowl. Use a spatula to mash and move the berries around in the sieve to make sure all of the syrup has strained through.
Discard the berry remnants from the strainer. Cool the syrup completely before using it in your drinks.
How to Use Mixed Berry Syrup
- Add it to brewed iced tea for sweetness and flavor.
- Combine 2 ounces of syrup with 4 ounces of club soda or sparkling water for a delicious Berry Soda.
- Use it in place of blackberry syrup in my Blackberry Margarita recipe to create a Mixed Berry Margarita.
- Use it to make a pitcher of my Mixed Berry Lemonade.
Note: This is a thin syrup designed for cocktails, mocktails, and other drinks. If you’d like to use it on a stack of pancakes, waffles, french toast, or ice cream, continue cooking the syrup until it has reduced by half before straining out the fruit.
How to Store Mixed Berry Syrup
This berry syrup should be stored in a glass, airtight container (like a mason jar) in the refrigerator. It’ll keep for up to 2 weeks before starting to turn cloudy or change color. If you notice anything off about the syrup, discard it immediately.
While you can store the syrup in the freezer to prolong its shelf life, its high sugar content will keep it from freezing solid. So you won’t be able to move it from whatever you freeze it into a storage container. (e.g. from an ice cube tray to a zip top bag.)
Looking for Another Fruit Syrup Recipe?
If you only have one type of berry on hand, try making one of my single-berry simple syrup recipes like Strawberry Syrup, Blackberry Syrup, Blueberry Syrup, and Raspberry Syrup.
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Mixed Berry Syrup Recipe for Drinks
Equipment
Ingredients
- 1 ½ cups sugar
- 1 cup water
- 2 cups berries Fresh or frozen. Choose a mixture of strawberries, blueberries, blackberries, raspberries.
Instructions
- Combine the sugar and water in a small saucepan over medium heat.1 cup water, 1 ½ cups sugar
- Stir until sugar has dissolved.
- Add berries and stir to combine.2 cups berries
- Bring the mixture to a low boil, then immediately reduce the heat to low and allow the mixture to cook until the berries are soft. About 10 minutes.
- Remove from heat.
- Using a potato masher, crush the berries in the pot.
- Allow the mixture to cool to room temperature. (About an hour.)
- Pour the berry mixture through a fine mesh sieve placed over a bowl. Use a spatula to mash and move the berries around in the sieve to make sure all of the syrup has strained through.
- Discard the berry remnants from the strainer.
- Cool the syrup completely before using it in your drinks.
- Store in an air-tight glass container in the refrigerator for up to 2 weeks.
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