Fruit Syrup with Frozen Fruit – Fast and Delicious


In this article, I will compare the time it takes to make fruit syrup with frozen and fresh fruit, as well as the taste. I’ll also share a recipe for a delicious fruit syrup.


Freezing is Quicker

I compared making fruit syrup with frozen fruit and fresh fruit.
I used lemons, the standard fruit syrup, and blueberries, which take longer to soak.


Cut the lemons into 5mm slices, wrap them in plastic wrap without overlapping, and freeze. Freeze the blueberries as they are. Let them freeze in the freezer for half a day until they are completely frozen.

Packing into Jars

Prepare each fruit and the same amount of white sugar as the fruit. Place the fruit and sugar in disinfected jars alternately, cover tightly, and leave at room temperature.
In both photos, the frozen fruit is on the right and the fresh fruit is on the left.

One Day Later

Both lemons have released quite a bit of water. If you look at the sugar pooling underneath, you can see that the frozen fruit on the right looks more yellowish.

The fresh blueberries are unchanged. The frozen ones have a slightly purplish color at the bottom, indicating that water has been released.

2 Days Later

The amount of dissolved sugar left in both lemons has decreased.The decrease in the amount of sugar means that the water has been released from the fruit and dissolved the sugar.
The amount of remaining sugar appears to be less for the frozen one. Also, the overall color of the syrup is darker yellow for the frozen fruit.

If you look at the flesh, the frozen flesh looks more wrinkled.

For the blueberries, fresh ones are unchanged. The frozen berries have a significant amount of water in them. I laughed because the difference was so great.

3 Days Later

Both lemons have a tiny bit of sugar left in them.
At this point, I took out a little bit and put it in water and drank it. The fresh one still has a weak lemon taste and a strong sweetness from the sugar. The frozen one had a strong lemon sourness, and at this point, I had no problem calling it finished. The bitterness of the skin, which I was worried about, was not so strong.

As for the blueberries, the water finally came out of the fresh fruit. For the frozen ones, the amount of sugar is decreasing. This is evidence that the water is coming out smoothly.


As for the lemons, after 4 days, all the sugar in the frozen ones had dissolved. The sugar in the fresh ones still remained after 7 days.

When I compared the taste, we found that the frozen fruit had a stronger sourness and lemon flavor. The fresh one had a weaker lemon flavor and a strong bitter aftertaste. The frozen one was the winner.

As for the blueberries, after 5 days, all the sugar in the frozen one dissolved. The blueberries turned into a delicious syrup with a strong blueberry flavor. The berries became wrinkled, and I could see that the water has been released.
The fresh berries still have a lot of sugar left in them after 7 days. When will it be ready? It seems that the Finnish summer is over faster than the syrup is ready.

Freezing Makes Better Fruit Syrup

As it turned out, the frozen fruit was the winner in terms of taste and time.

It turns out that even syrups that can be made in a short period of time, such as lemon syrup, can be made even faster and with a richer flavor by freezing. By the way, the richer flavor means that less syrup needs to be added at a time. In other words, you can reduce the amount of sugar you take at one time.

For fruits that take a long time to make fruit syrup, such as blueberries, I was able to drastically shorten that time by freezing them. This also lowers the risk of the fruit going bad during the process.

You may have noticed after reading this far. That’s right. You don’t have to freeze the fruit at home, you can buy frozen fruit from the freezer section to make fruit syrup more easily.

Fruits Vinegar in the Same Way

Less Sugar? No Fermentation?

Different from Umeshu, Japanese Fruit Liquor

Fruit syrups and fruit vinegars are different from the way umeshu and fruit liquor is made. For more information about fruit wine, please click here.
Umeshu and Japanese Fruit Liquor
Have you ever tried Umeshu? The process is unique, but very simple. You can also make delicious Japanese fruit liquor from other fruits.

Fruit Syrup with Frozen Fruit – Fast and Delicious

Fruit syrup is perfect for summer. You can make it very fast and delicious by freezing fruit and then making it into syrup.
Prep Time10 mins
Rest Before Cook12 hrs
Cook Time10 mins
Rest After Cook5 d
Servings200 g fruits
  • fruit of your choice 200 g
  • white sugar 200 g
Glass jar
  • Freeze the fruit. Or use frozen fruit. See below for more information about each fruit.
  • Sterilize the glass jar.
  • Place the frozen fruit and sugar alternately in the glass jar.
  • Shake several times a day to dissolve the sugar well.
  • When the sugar is completely dissolved, it is ready. It should be ready in about 5 days.
  • Since the taste of the fruit is very strong, it is recommended to dilute it 5 to 8 times.
  • When finished, remove the fruit and store in the refrigerator.
  • Remove the stems and wash thoroughly. Fresh strawberries have a lot of yeast and ferment easily, so be sure to remove the stems and wash them carefully.
  • The leftover fruit can be used for jam.
Lemons and Oranges
  • Cut into 5mm slices and freeze.
  • The remaining fruit is delicious with the bitterness of the peel removed. Can be eaten in pound cakes.
  • Peel, cut into thin slices, and freeze. Fresh apples have a lot of yeast and ferment easily, so be sure to peel them.
  • The leftover fruit can be used for jam.
Blueberries, lingonberries, and Red Currants
  • Wash thoroughly in cold water.
  • Leftover berries become wrinkled and do not have a good taste or texture, so they are not suitable for reuse.
  • Remove the fruit and freeze.
  • The leftover fruit becomes wrinkled and does not have a good taste or texture, so it is not suitable for reuse.
I love the cake with lemon peels.
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