Sugar Free yet still Very Sweet Cascara Syrup


For approximately 1 litre of syrup

  • 150g of natural cascara
  • 1.5 litres of filtered water

Time: 18 hours steeping / 2 hours cooking

  1. 13528696_10154313744097053_6636604938333238348_nIn a large saucepan, vigorously stir the water and cascara to mix thoroughly.
  2. Let it steep for 18 hours.
  3. Put the pan with the soaked cascara mix on the stove at medium heat for 45 minutes. Allow to heat slowly without reaching boiling point. Stir slowly every 10 minutes.
  4. After 45 minutes, remove from the stove and let the brew cool down for 20 minutes, then remove the cascara using a sieve. Pour the brew back into the pan and let it rest for another 20 minutes.
  5. Put the brew back on the stove at medium heat for 45 minutes to 1 hour. Let the brew slowly reduce without reaching boiling point. Stir slowly every 10 minutes. Taste to check the level of sweetness.
  6. Allow to cool down completely, then bottle.13537535_10154313792832053_7389717175112738015_n


  • Can be mixed with Filter coffee or Cold brew (better than sugar!) – High in caffeine drink!!!
  • Can be mixed with liqueur and sparkling wine for crazy cocktails
  • Can be served with soda water and a slice of dried orange for Cascara Soda


Régine L. Guion-Firmin


4 Comments Add yours

  1. Christina MacRae says:

    Safe to assume that you strain the mixture while bottling? And is there a shelf life? Should it be refrigerated after a bottle is opened?

    1. Yes, the brew should be strained and be kept in the fridge.

  2. Christina MacRae says:

    Thank you!
    Do you know about how long is good for while in the fridge?

  3. I never keep it more than 5 days.

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