I have a soft spot for syrups—I make them from almost every type of fruit we harvest in our garden. At home, fruit syrup is a beloved alternative to soda: just a splash in a glass of still or sparkling water makes a refreshing drink. Apple syrup is one of my favorites because it’s so versatile. In summer, it’s delicious in a chilled mocktail or cocktail, while in winter you can use it as a base for warm, spiced drinks.

It’s also a smart way to use up apples that aren’t as tasty to eat fresh. Instead of letting them go to waste, you can turn them into something flavorful that keeps well and can be enjoyed for months. In this post, I’ll guide you step by step through making your own apple syrup, explain the difference between apple syrup and apple butter, share tips on which apples to use, and suggest fun variations and serving ideas.

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Apple Syrup vs. Apple Butter

While both names are very similar in Dutch (siroop vs. stroop), apple syrup and apple butter (or molasses-like apple spread) are two completely different things.

• Apple syrup is clear, pourable, and sweet-tart. You cook apples briefly with water, strain the juice, and combine it with sugar and lemon juice. Thanks to the natural pectin in apples, the syrup is slightly thicker than elderflower syrup or berry syrup, but it remains liquid and easy to pour.
• Apple butter (or the Dutch “appelstroop”) is made by simmering apple juice, often combined with pear juice, with sugar for several hours until it becomes a thick, dark, spreadable paste. The mixture even caramelizes slightly at the bottom of the pan, which gives apple butter its characteristic flavor and deep brown color.

Both are delicious, but they serve different purposes. Today we’re focusing on the fresh, pourable version: apple syrup.

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Which Apples Work Best?

The beauty of this recipe is that you can use nearly any kind of apple. In fact, you’ll often get the best results by combining different varieties:

• Sweet apples add a mellow, rounded flavor.
• Tart apples bring brightness and balance.

At home, I like to use a mix of Topaz apples, which ripen in early July. They’re very sweet but a bit mealy, making them less appealing to eat fresh—but ideal for processing. I often combine them with small, tart apples that I thin from the trees. Since you don’t need to peel or core them, you can also use windfall apples or tiny crab apples. Everything goes straight into the pot!

This mix of sweet and sour ensures the syrup isn’t too heavy or bland—you get a lively, refreshing syrup that both kids and adults love.

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Recipe: Homemade Apple Syrup

Yield: about 1.5 liters (6 cups) of syrup

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Step 1: Prepare the Apples

Cut the apples into chunks. No need to peel or core them—the skins and seeds add flavor and natural pectin, and skipping this step saves a lot of time.

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Step 2: Cook the Apples

Place the apple pieces and water in a large pot. Simmer gently for about 45 minutes, until the apples completely break down into a soft pulp.

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Step 3: Strain the Juice

Line a strainer with cheesecloth and set it over a large bowl or pot. Pour the cooked apples and liquid into it and let the juice drip through for several hours. Avoid pressing too hard, or the juice may turn cloudy. You’ll end up with about 1 liter (4 cups) of clear apple juice.

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Step 4: Make the Syrup

Measure 1 liter (4 cups) of juice. Pour it into a clean pot with the sugar and lemon juice. Bring to a gentle boil, stirring until the sugar dissolves completely. Taste and adjust with more sugar or lemon juice if needed.

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Step 5: Bottle the Syrup

Pour the hot syrup into sterilized bottles or jars and seal immediately.

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Texture Tip

Apples contain a lot of natural pectin, so the syrup naturally thickens a bit. Unlike other syrups, you don’t need to reduce it further—it will be slightly thicker but still very pourable. Personally, I prefer a thinner consistency since it’s easier to mix into drinks and drizzle over desserts.

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Storage and Shelf Life

The sugar ensures the syrup will keep for at least 6 months if stored in a cool, dark place like a pantry or cellar. If you increase the sugar content, it will last longer, but it will also taste much sweeter.

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Flavor Variations

With Other Fruits

• Pear – adds a softer, sweeter flavor.
• Cherry – gives a lovely red color. Since cherries can be tart, you may want to add a little extra sugar.

With Spices

• Cinnamon – adds a warm, cozy note.
• Star anise or cloves – perfect for wintertime.
• Fresh ginger – bright and slightly spicy, delicious in summer drinks.

Seasonal Twists

• Summer: Serve ice-cold with sparkling water, fresh mint, or lemon balm.
• Winter: Add a splash to hot tea with cinnamon and cloves for a warming mocktail.

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How to Use Apple Syrup

• On pancakes or waffles – a lighter alternative to maple syrup or honey.
• Over ice cream – instantly makes plain vanilla a special treat.
• For homemade lemonade – mix a little syrup with cold still or sparkling water.
• As a sorbet base – combine with water and extra lemon juice, freeze, and stir occasionally.
• In cocktails and mocktails – try it with rum or gin, or make an alcohol-free spritzer with sparkling water, mint, and lemon.

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Final Thoughts

Homemade apple syrup is such an easy way to turn apples into something special. It’s versatile, delicious, and endlessly adaptable—whether you prefer fruity summer drinks, cozy winter cocktails, or simple toppings for desserts. Plus, it’s a fantastic way to use apples that might otherwise go to waste.

If you enjoyed this recipe, be sure to check out my other apple recipes too: apple jelly, homemade apple juice, applesauce, and apple jam with cranberries. With these, you can enjoy the best of the apple harvest all year round.

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