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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