Photo: Philipp Franz von Siebold and Joseph Gerhard Zuccarini, Public domain · source

Syrup · From Bladwijzer

Japanese cornel syrup

Name: Japanese cornel syrup
Total time: 1 h 45 min
Yield: ± 650 ml
Ingredients: 750 g ripe Japanese cornels; 500 ml water; sugar: 500 g per litre of juice (± 250 g); the juice of half a lemon

Updated on 10 October 2026

Makes: ± 650 ml
Time: 45 min + 1 hr draining
From: Japanese cornel

Ingredients

750 g ripe Japanese cornels
500 ml water
sugar: 500 g per litre of juice (± 250 g)
the juice of half a lemon

Method

Rinse the fruits and remove the stalks.
Simmer them gently with the water for 20 minutes with the lid on, until they burst. Crush them lightly with a masher: the hard stones stay whole.
Leave to drain for an hour through a cloth or a fine sieve over a bowl, then measure the juice.
Return the juice to the pan with the sugar and lemon juice, heat while stirring until the sugar has dissolved and simmer for another 5 minutes.
Pour the hot syrup into clean, hot bottles and seal at once.

Storing: Six months unopened in a cool, dark place; once opened, in the fridge. Dilute 1 part syrup with 4 to 6 parts water.