Muscadine & Honey Syrup - biscuits and such
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Muscadine & Honey Syrup

 

My friend and I were discussing the overabundance of muscadines in her backyard last week when she noted that muscadines are a love/hate food. She happens to be on the hate side of the line, while I am firmly on the love side. Which meant that her overabundance of muscadines has become my abundance of muscadines. It’s a lovely world we live in.

 

muscadine syrup 1

 

With my first (hopefully there are more forthcoming!) bucket of muscadines from her fence I made a muscadine and honey syrup. It’s sweet, richly purple, and has both the unmistakeable flavor of muscadines with the noticeable undertones of honey. I’ve mixed it into a few cocktails and have plans to pour it over waffles (or pancakes! or both!) as soon as I can put my griddle to good use. I can’t wait to see what else it ends up in, and I’m even more excited for that next bucket of grapes. I’ll keep you posted (I suspect a hull pie is in my near future).

 

muscadine syrup 2

Muscadine & Honey Syrup

 

1 lb of fresh muscadines

1 cup of water

1 cup of honey

 

Combine the muscadines and water in a pot and simmer, whole, for 15-20 minutes. Push the muscadines through a fine mesh strainer and return the juice to the pot. Stir in the honey and simmer until combined, 5 minutes. Pour into a lidded bottle and refrigerate.

 

muscadine syrup 3

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6 Comments

  • Jill

    22.08.2017 at 13:45 Reply

    I know it’s been awhile since you posted this but I have a question. Once the boiling step is done, do you pour the water and grapes all into the strainer? Just wondering if the water now becomes part of the liquid for the syrup.

  • Megan Hinson

    05.09.2017 at 18:58 Reply

    How long would you say this is good in the refrigerator? I’m so excited to try this! A neighbor brought over a ton of muscadines.

  • Diane

    16.10.2017 at 08:38 Reply

    Have you ever wayer bath canned this syrup?

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