Plum Syrup

5 from 4 votes

Quick and easy no cook Plum Syrup is a great way to save the flavors of ripe plums and turn them into a versatile, homemade simple syrup. This 2-ingredientsyrup recipe is perfect for using in cocktails, mocktails, over pancakes and desserts.

Course Drinks

Cuisine American

Keyword plum, simple syrup, syrup

Prep Time 5

Resting time 8

Total Time 8 5

Servings servings

Calories 77kcal

Author Debi

Ingredients

1 cup plums pits removed and fruit roughly chopped
1/2 cup granulated sugar

Instructions

Pour the chopped fruit and all the liquid into a container. Add in sugar.
Muddle (or smash) the fruit and the sugar together, stirring the mixture as you smash. Once you have a smoosh of fruit and sugar, place it in the fridge overnight or for a couple of days. The sugar will melt into the fruit and create a pretty syrup with no hard work on your part!
Separate out the fruit solids from the syrup. Use a fine mesh strainer to catch the fruit and use the juice as you’d like. When straining the mixture, lightly press the fruit against the strainer to extract as much syrup as possible.

Notes

If you go to check on your syrup the next day and notice that you still have some sugar granules that haven’t dissolved completely, give the jar a good shake if it has a tight-fitting lid. Or, give the mixture a good stirring. Then pop it back in the fridge for a little longer.

Keep it covered in an airtight container, like a glass jar with a lid.

Store it in the refrigerator for up to one week. Make sure to check for any signs of spoilage before using it. It can be frozen for longer storage.

Use the fruit and syrup in drinks, drizzle over desserts, breakfasts, or add to fruit smoothies.

Recipe makes about 3/4 cup of syrup. Or about 12 tablespoons of syrup at a serving size of 2 tablespoons each. Some fruit is softer and juicier than others, so the amount of syrup will vary.

Nutrition