Sour plum syrup

Sour plum syrup


  • 50% Sour plums / Ximenia
  • 50% granulated sugar


  1. The day before, rinse the wild sour plums well in cold water and drain.
  2. Cup-for-cup measure equal parts sour plums and granulated sugar.
  3. (You can use rosella if no sour plums available. For rosella syrup recipe, check: )
  4. Mix the fruit and the sugar together in a saucepan, cover with water and bring to the boil.
  5. Turn down the heat and simmer until the fruit has softened and browned, and the juice has thickened to syrup, about 2 hours.
  6. Remove from the heat, strain the fruit out of the syrup, and cool.


Original is to be found at:

Image courtesy of Annabel Hughes

2016-11-07T14:50:58+00:00 September 19th, 2016|ximenia|Comments Off on Sour plum syrup