Concord Grape Syrup

Concord Grape Syrup // 80twentyIf you’re anything like me, you’ve been freezing peaches, drying tomatoes, and making all kinds of concoctions with your produce in an effort to preserve the flavours of the season. I mean, I think you know by now how much I prefer seasonal food. There’s really nothing like the way a ripe tomato tastes when its just been picked from a garden.

Concord Grape Syrup // 80twentyAround here, concord grape season is all too short. They’re at the stores and market stalls for a hot minute, then you blink and they’re gone. This year I ate handful after handful of the tart little orbs before I thought to make them into a syrup. I’m not a pop drinker (for my American friends, that’s soda). But I do love a good fizzy drink. Sparkling water is my go to when I’m feeling like good ol’ water feels a little too boring. Add a tablespoon or two of this with a squeeze of lime, and ohhhhh my! This is like no other beverage you’ve ever tasted. It’s sweet, tart, fizzy, and naturally, beautifully shaded, which gives it much more sex appeal. Don’t ya think?

Concord Grape Syrup // 80twentyI suspect you can use this for waffles or pancakes, if that’s your thing. But I prefer to have it stand on it’s own. Or maybe I’ll even pair it tonight with a little bit of gin. The trick here is not to wait long before making it. I’m telling you, the concords will be gone before you know it and all you’ll have is a dream and a Pin board to pin it on.

Concord Grape Syrup // 80twenty

Concord Grape Syrup
Recipe type: Gluten free, Vegetarian, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Lots
Tart concord grapes paired with honey and a little sugar and voila, you've got the perfect simple syrup for a fancy lady drink. This makes a fair amount. You can half the recipe or give half to a friend. It's the same amount of work and you'll have made a friend for life.
  • 2 lbs concord grapes, pulled from their branches
  • ½ cup organic honey
  • ¼ cup unrefined sugar
  • 2 cups water
  1. Combine all ingredients in a medium pot and bring to a vigorous boil over high heat.
  2. Reduce to a simmer and cook for approximately 5 more minutes.
  3. Remove from the heat, let it cool slightly, then run the mixture through a food mill. If you don't have a food mill, you can try pressing it through a fine mesh sieve, but this will take a little longer.
  4. Cool and serve over ice, as sweet as you desire, with sparkling water and a squeeze of lime.
  5. The syrup will keep in a sealed jar in the fridge for 2-3 months.




  • Reply September 20, 2013

    Aimee @ Simple Bites

    Just gorgeous, Kris. I have a small stash of grape jelly, but this syrup would be a nice addition to the pantry. Can it be canned do you think?

    • Reply September 20, 2013


      Hi Aimee, First off, thank you! I wish that I could answer your question with confidence, but I’m not a very experienced canner. From my understanding, and I think you’d probably know better, the sugar content is partly what makes it preservable. I say this because I made another version with a 1:1 ratio of traditional simple syrup (1 cup sugar to 1 cup water mixed with 1 pound of grapes). It was just as delicious. I only opted for the honey-sweetened version because that’s typically how I sweeten things. ( And most of my readers prefer alternative sweeteners) On a different note, I’ve been thinking about freezing some of it in cubes and seeing how that works. I hope that helps! If you come up with a solution or use one of these, let me know.

  • Reply September 22, 2013


    This is so beautiful, Kris!

    • Reply September 23, 2013


      Thanks, lady!

  • Reply September 24, 2013


    This looks so pretty! I’m pinning this for next year, I think the concord grapes might be gone in my area already.

    • Reply September 24, 2013


      Sounds great! It’s a total keeper of a recipe. I hope you enjoy!

  • Reply October 6, 2013


    I just made a double batch! We still have concord grapes in Virginia. I am going to make water kefir with this syrup!!

    • Reply October 7, 2013


      What a great addition to water kefir! I didn’t even think about it and we make water kefir every other day! Thanks for the inspiration. :)

  • Reply October 29, 2013


    I would like to have your healthy recipe newsletters.

  • Reply August 4, 2014

    Amallia @DesireToEat

    Hi Kris, I just made the grape syrup and I’ll make the drink soon. :-) thanks for sharing

  • […] Tips: prepare a glass filled with ice cubes, squeeze of lime, add 2 tablespoons of the syrup and pour with sparkling water/ soda water. For more explanation check this recipe that I’ve adapted from with Concord Grape Syrup. […]

  • Reply August 19, 2015

    Sarah | Well and Full

    This syrup looks fantastic! I’d love to add it to some sparkling water, I love fizzy drinks! :)

  • Reply September 2, 2015


    Could I use an immersion blender instead of a food mill?

    • Reply September 2, 2015


      Of course, Pam. Just be sure to puree it well and then strain it through a fine mesh sieve. Good luck!

Leave a Reply

Rate this recipe: