Cabernet Simple Syrup

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Last Updated on April 16, 2022 by Chef Mireille

Cabernet Simple Syrup

Simple Syrup made with Carbernet Merlot red wine is a delicious multi use syrup that can be utilized in many different recipes and in many different ways.

Cabernet Simple Syrup recipe

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Knowing how to make simple syrup is a basic recipe if you are a cook, if you are a foodie – you should have under your belt!

The basic simple syrup recipe is to simmer equal amounts of water and sugar and simmer until desired syrup consistency.

However, you can switch it up by adding different flavors. My local bar makes a fabulous Spicy Coconut Mojito with jalapeno simple syrup. You can flavor up and spice up basic simple syrup with some minor tweaks.

I have been using wine in some of my frozen treats like these Watermelon Sangria Popsicles, I came up with this Carbernet Simple Syrup to utilize in a Cabernet Berry Sorbet recipe (recipe coming soon).

Simple SYrup LR 4-6

But then I saw that this simple syrup could be used in so many different ways.

The alcohol is simmered away, so you just get this intensely fruity simple syrup with a big bang of flavor!

What wine to use?

I used Cabernet Merlot by Yellow Tail. However, you can use whatever red wine you have in stock.

Just DO NOT use cooking wine. One golden rule I learned in culinary school was if you won’t drink it, you shouldn’t cook with it. If I cook with wine, I am cooking with whatever open bottle of wine I have in the house. NEVER buy cooking wine!

Uses for Cabernet Simple Syrup

  • Make sorbet – like this Cabernet Berry Sorbet
  • Cocktails
  • Drizzle over fresh fruit or vanilla ice cream
  • Poaching liquid for deserts like poached pears
  • Glaze for desserts
Simple SYrup LR 4-3

Storing Cabernet Simple Syrup

You can store it in your pantry for up to a month. With all the uses of it, I don’t think it will last that long!

Simple SYrup LR 4
Cabernet Simple Syrup recipe
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5 from 3 votes

Cabernet Simple Syrup

Cabernet Simple Syrup is a multi use syrup that adds a big bang of flavor in everything from sorbet to fruit salad and cocktails.
Cook Time20 minutes
Course: Condiments
Cuisine: Continental
Servings: 8 servings
Calories: 171kcal


  • 1 ½ cups sugar
  • 1 cup red wine


  • In a saucepan, combine sugar and wine.
  • Cook on medium heat for 15-20 minutes until ir coats the back of a spoon.
  • Leave the syrup to cool completely.


Yield: approximately 1 cup.


Calories: 171kcal | Carbohydrates: 38g | Protein: 1g | Sodium: 2mg | Potassium: 38mg | Sugar: 38g | Calcium: 2mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!



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Reader Interactions


  1. 5 stars
    As long as you promise I won’t float around high on the syrup I will try it. But later when my winter sets in. Right now I rather not step out.
    I also like the jalapeno flavor you talked about.
    My rusty gear box seems to be cranking up. Let’s see what I come up with. Thanks for the push love it.

    • You can store it at a cool dry temperature. If you live in a warm climate, I would suggest storing it in the refrigerator. I would say it would probably be good for up to 1 year, especially if stored in the refrigerator.

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