Honey-Spiced Crabapple Syrup

Crabapples never tasted so good! Use this syrup on top of pancakes, waffles and ice cream. Or, use it to make your own sherbet from scratch with our Summer Harvest Sherbet recipe.


Yield: Makes about 4 cups

Honey-Spiced Crabapple Syrup


  • 8 cups halved ripe crabapples, blossom ends removed
  • 3 cups water
  • 1 cup liquid honey
  • ½ tsp cinnamon
  • 1 tsp vanilla


  1. Combine crabapples, water, honey and cinnamon in a large non-reactive pot. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until crabapples are soft and broken down, about 20 – 25 minutes. Remove from heat and stir in vanilla.
  2. Strain syrup through a sieve into a large bowl. Press any remaining liquid through; discard solids. Cool syrup to room temperature and transfer to an airtight container. May be refrigerated for up to 4 days or frozen for up to 2 months.
Nutritional analysis per 1 tbsp serving: 27 calories, 0 g fat, 0.1 g protein, 7.1 g carbohydrate, 0 g fibre, 0 mg sodium