Photo: Maplan, CC BY-SA 3.0 · source

Syrup · From Bladwijzer

Birch sap syrup

Updated on 9 October 2026

• Makes: ± 1 litre
• Time: 2 hrs
• From: Silver birch

Ingredients

• 3 litres fresh birch sap
• 1 kg sugar
• juice of 1 lemon

Method

1. Strain the fresh sap through a fine cloth. Process it within 24 hours and keep it cool until then.
2. Pour the sap into a large, wide pan and bring to the boil. Switch on the extractor fan: a lot of steam is released.
3. Boil hard for 1–1½ hrs, until about 600 ml is left. Skim off any foam.
4. Add the sugar and stir until dissolved.
5. Simmer gently for another 5–10 min and stir in the lemon juice.
6. Pour the hot syrup into clean, sterilised bottles or small jars and seal at once. Stand them upside down for 5 min.

Storing: Unopened, a year in a cool, dark place; once opened, in the fridge for about 3 months. Dilute 1 part syrup with 4–6 parts water. If you are allergic to birch pollen, better leave it alone: the sap can cause a reaction.