Fermented Mixed Berry Syrup

Fermented Mixed Berry Syrup

salisha peters

This syrup is simple to make and keep on hand for topping any sort of dessert, or adding to cold water for a refreshing soda.

Note: Adding the maple syrup to the berry mixture before fermenting yields a more fizzy, less sweet syrup.


  • 4 cups mixed berries
  • 2 tsp. kosher salt
  • 1/4 cup water kefir juice [water from kefir]
  • 1/4 cup organic sugar
  • 1 cup maple syrup


  1. In a bowl mix together washed berries, kosher salt, kefir juice and sugar. 
  2. Mash berries into a liquid sauce
  3. Place into a clean, quart-size jar.
  4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved, about 48-72 hours. If using a tight lid, burp daily to release excess pressure.
  6. After fermentation, stir in the maple syrup. 
  7. Store in refrigerator for up to 2 months.

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