Mixed Berry Syrup Recipe - The Carefree Kitchen (2024)

FAQs

How long does homemade berry syrup last in the fridge? ›

If you are making it for a quick recipe or event, popping it into the fridge for a few days is just fine, as refrigerated syrups generally last a few weeks (though the flavor is at its freshest during that first week).

Citric Acid is the recommended acid for use with the Sodium Benzoate. However, most other approved food acids such as phosphoric, tartaric and Malic acids will suffice. Simple syrup can be preserved for months by adding 1 ounce of sodium benzoate with ¼ ounce of citric acid, per gallon of simple syrup.

When making berry syrups at home, the product can either be canned or frozen. When canning berry syrups, leave ½ inch headspace in jars and process in a boiling water bath canner. If freezing berry syrups, leave 1 inch of headspace in jars to allow for expansion during freezing.

If you are wondering if it can (and should) be done, the answer is yes. You can (and should) freeze maple syrup. In fact, we encourage it! Freezing maple syrup will increase its shelf life and help preserve the natural flavour.

Maple syrup is resistant to spoiling because of the high sugar content. It will last indefinitely if stored properly. Problems can occur though. You may see a build-up of crystals on the bottom of the bottle, or you may find a layer of mold on the top.

Citric Acid and Sodium Benzoate can be combined to produce a very effective FDA approved Preservative.

Refrigerate syrup in a glass container up to one month. For longer storage, heat syrup and keep hot while filling half-pint or pint jars to ½-inch headspace. Process half-pints or pints of fruit syrup in a boiling water canner for 15 minutes (at 0 to 1,000 feet).

Make a light syrup by dissolving 1 cup of sugar in 3 cups of hot water in a large saucepan or preserving pan. Bring to boil and then boil for a few minutes. This should be enough for several large jars. Note: you can adjust the sugar ratio to determine the strength of the syrup.

Citric acid may be good for you, but in higher amounts may cause damage to your tooth enamel, digestive issues, allergic reactions, and interactions with medications. Most people do not need to supplement citric acid, though. Citric acid is a weak organic acid found in many foods.

Why use citric acid in syrup? ›

Citric acid has many applications, including in flavoring, buffering, and as a chelating agent in the food and beverage industry. Many drinks and sweets have an appealing tart taste owing to citric acid. It is also used as a pH regulator [3].

Add a neutral spirit, like vodka, to bring your syrup's alcohol-by-volume (abv) up to about 15% to create a syrup that will last at least a few months. This equates to 5 fluid ounces, or a little more than ½ cup of alcohol, for one quart of syrup.

Mix remaining 1/4 cup water and cornstarch together in a bowl. Add to the berry mixture and cook over medium-low heat to thicken slightly, about 3 minutes.

It can be expected to last for about six months in the fridge. Of course, no recipe or storage method is perfect, and you should still keep an eye out for signs of spoilage whenever you are enjoying your fruit syrup to keep yourself from ingesting anything unpleasant or dangerous to your health.

Any sugar crystals remaining in the syrup can cause others to crystallize. Adding a little corn syrup or an acid such as citrus juice will help to prevent this.

Place your syrup mixture into the refrigerator.

The shelf life of your simple syrup will depend upon the cleanliness of the airtight container and the amount of sugar in your mixture. The standard one-to-one sugar-to-water ratio will produce a simple syrup that lasts about one month in the fridge.

Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month. However, flavored syrups (especially fruit-flavored) should be used within 2 weeks of when they're made. I usually keep mine in a mason jar but any airtight container with a good lid will work great.

Infused simple syrup: By adding herbs, spices, or fruit you've greatly reduced the shelf life of your simple syrup. Mostly due to the fact that those added fresh ingredients will start to break down. If stored properly, and infused simple syrup will last for 1-2 weeks.

After opening, genuine maple syrup should be stored in the refrigerator and will last about a year. Opened jugs of imitation maple syrup can be stored in the pantry for about a year.