Berry Syrup

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About


  • 2 cups (400 grams) sugar
  • 4 cups (960 mL) water
  • 2 cups (250 grams) mixed berries, such as strawberries (halved), raspberries, or blueberries



In a saucepan, stir sugar in water to dissolve, then bring to a boil. Add berries and bring water to a boil again. Reduce heat to medium and cook for 15–20 minutes, using a wooden spoon occasionally to crush the berries, getting them to release their juice. Remove from heat. Keep the syrup chunky by straining off only a little liquid and keeping the remaining strawberry pieces or, for a thinner syrup, strain entire mixture into a glass jar and keep only the juice for your syrup. Let cool and then refrigerate for up to one week.