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Cabernet Berry Syrup

Cabernet Berry Syrup

Drizzled over ice cream, pound cake, or a stack of pancakes at a spring brunch, this Cabernet Sauvignon and berry syrup brings the taste of a new season to the table.

Cabernet Berry Syrup

Spring is here and we are ready to throw open the windows, host spring soirees and celebrate all the fresh produce. Author of the cookbook Saving the Seasons, Kevin West has showed us how to have that fruit spring flavor all season long. With his wine and berry syrup made with Cabernet Sauvignon you can really liven up the breakfast table or a dessert.

Kevin’s Cab-Berry Syrup, infused with SIMI Alexander Valley Cabernet Sauvignon, is an easy concoction that blends the flavors of fresh berries with the full bodied, bold notes of the SIMI classic Cabernet Sauvignon. This sweet and fruity syrup is an ideal pour to dress a soft and buttery pound cake or stack of fluffy pancakes. For a boozy brunch, SIMI Executive Chef, Kolin Vazzoler recommends pairing with a chilled glass of SIMI Alexander Valley Cabernet Sauvignon to cut the sweet berry flavors.

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Cabernet Berry Syrup

Kevin West
5 from 1 vote
Course Condiment, Suace
Servings 7 cups


  • 2 pounds mixed blackberries raspberries, and blueberries (a total of 6 cups, lightly pressed)
  • 4 cups sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 bottle SIMI Alexander Valley Cabernet Sauvignon


  • Rinse the berries and drain well. Place in a large saucepan with the sugar, and crush with a potato masher or your own clean hand. Bring to a boil over medium heat, stirring frequently, and boil for 2 minutes. Remove from the heat, and set aside to cool for 15 minutes. Add the wine, and stir to combine. Store in the refrigerator for two hours, or as long as overnight.
  • Strain the wine-fruit puree through a fine-mesh sieve, capturing the syrup in a bowl. Press the pulp with the back of a wooden spoon to extract all the liquids. (Save the leftover pulp to eat with yogurt or whipped cream—or use it for a cobbler or a berry crisp!) Strain the syrup through a double-layer of damp cheesecloth to remove all the seeds.
  • Bring the finished syrup to a boil. Ladle into prepared bottles (i.e., scalded with boiling water and drained). Seal the bottles, and store in the refrigerator for up to a month.


View Comment (1)
  • 5 stars
    Great recipe i made for Easter to have with pound cake. I made up 4 small bottles (Dollar Store purchase) of it for guests to take home with them.

    Was slightly labor intensive to make but we’ll worth it. Don’t skip the cheese cloth step because the raspberry seeds are very tiny.

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