Photo: Rasbak, CC BY-SA 3.0 · source

Syrup · From Bladwijzer

Juneberry syrup

Updated on 9 October 2026

• Makes: ± 500 ml
• Time: 30 min + overnight draining
• From: Snowy mespilus

Ingredients

• 500 g juneberries
• 400 ml water
• juice of 1 lemon
• sugar: 600 g per litre of juice (± 300 g)

Method

1. Remove the stalks from the berries and rinse them. Crush them with a masher or fork.
2. Bring the berries to the boil with the water and simmer for 15 minutes.
3. Pour everything into a sieve lined with a clean cloth, set over a bowl, and leave to drip overnight. The less you squeeze, the clearer the syrup.
4. Measure the juice and put it in a pan with 600 g sugar per litre of juice and the lemon juice.
5. Heat until the sugar has dissolved, simmer for 5 minutes and skim off the foam.
6. Pour the hot syrup into clean, sterilised bottles and seal at once.

Storing: Unopened, 4 months in a cool, dark place; once opened, keep in the fridge and use within 3 weeks. Dilute 1 part syrup with 5 parts water, or pour it over yoghurt or pancakes.