This homemade Berry Syrup is a delicious topping for pancakes, waffles, French toast, ice cream, and so much more. It’s an easy fruit syrup that adds a serious blast of flavor to every bite and only takes about 10 minutes to make.
Delicious served hot or cold, you can add this to just about any dessert or sweet breakfast dish. It’s obviously delicious on pancakes, waffles, and ice cream.
Why You’ll Love This Recipe
- It’s bursting with real berry flavor. You can use any combination of blueberries, strawberries, blackberries, and raspberries, and fresh or frozen fruit works equally well.
- It takes just 10 minutes to make. The berries cook quickly with sugar and water, then a simple cornstarch slurry thickens everything into a glossy homemade syrup.
- It’s incredibly versatile and customizable. Leave the berries slightly chunky or strain the syrup until smooth, adjust the sweetness to your liking, and serve it over pancakes, waffles, French toast, cheesecake, or ice cream.
Homemade Berry Syrup
If you’ve never made your own berry syrup for pancakes, or your favorite breakfast recipe, get ready for a game-changer! This berry syrup recipe is a far cry from the pancake syrup you buy at the store, and it’s incredibly simple.
You can make this mixed berry syrup with any of your favorite berries. If you happen to be lucky enough to have berry bushes in your yard, by all means, make berry syrup with those! But, this is also a great recipe to use up any berries that you have sitting in your fridge that you know aren’t going to last much longer. Even frozen berries will work great.
More good news is that because of the high sugar content, this syrup lasts for quite a while so feel free to double the recipe. Store leftovers in the fridge for up to a couple weeks, or in the freezer much longer. Once you taste this, you’ll be making berry syrup for years.
Key Ingredients
- Mixed Berries – you can use any combination of fresh or frozen blueberries, strawberries, blackberries or raspberries.
- Sugar – we use regular white granulated sugar. You can also substitute a touch of honey.
- Water – you’ll add water to the pot with the sugar and berries, plus a separate measurement of cold water to make a slurry with the cornstarch.
- Cornstarch – this will help to thicken the syrup.
- Lemon Juice – this balances the sweet berries and helps activate the natural pectin as it cooks.
How to Make Berry Syrup
- Cook the berries and sugar. In a medium-sized saucepan, combine the berries, sugar and water. Bring the mixture to a boil, then mash and stir with a potato masher while boiling for 2 minutes, or until the berries are soft and plump. (Optional: If you don’t like seeds or chunks in your syrup, strain the syrup through cheesecloth to remove the seeds, then return to a clean saucepan.)
- Add the cornstarch slurry. In a small bowl, combine the cornstarch and cold water and stir until the cornstarch is completely dissolved; then, stir into the berry mixture along with the lemon juice and bring to a boil. Boil for 1 minute or until the mixture thickens slightly.
- Serve. Remove the syrup from the heat and let it cool for a few minutes before serving on pancakes, waffles, French toast, or ice cream. Enjoy!
Berry Syrup Variations
One of the best things about this recipe is that it works with just about any berry. Here are some favorite ways to make it your own:
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- Single-berry syrup. Use 2 cups of just one kind of berry. Try my Blueberry Syrup, Raspberry Syrup, or Blackberry Syrup for single-berry versions.
- Boysenberry or marionberry syrup. These juicy berries make an incredible syrup. Readers in Oregon love making it with fresh marionberries!
- Huckleberry syrup. If you’re lucky enough to have wild huckleberries, this is a true treat. Huckleberries are smaller and more tart, so taste and add a little extra sugar if needed.
- Less sweet. Reduce the sugar to ⅔ cup for a tarter syrup that really lets the berries shine.
- Honey or maple. Replace up to half of the sugar with honey or pure maple syrup.
- Thick berry sauce. Use 3 to 4 tablespoons of cornstarch to make a thick sauce for cheesecake, crepes, or a cake filling.
Yes! Frozen berries work just as well as fresh, and there’s no need to thaw them first. Add them straight to the saucepan with the sugar and water. They may take an extra minute or two to come to a boil.
This recipe makes about 2½ cups of berry syrup, or about 10 servings of ¼ cup each. It’s easy to double if you want extra for the freezer or to give as gifts.
Store berry syrup in a jar or airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze it in freezer bags or freezer-safe jars for up to 6 months. Thaw overnight in the fridge.
I don’t recommend canning this recipe. Cornstarch-thickened syrups aren’t considered safe for home canning because they can heat unevenly in the jar. Freezing is the best way to store it long-term. If you’d like to can berry syrup, use a tested recipe from your local extension serv
For a thicker syrup, simmer it for a few extra minutes or add a little more cornstarch slurry. Keep in mind that the syrup thickens as it cools, so it will be thicker straight from the fridge.
Just warm it up in the microwave or a small saucepan and stir in a tablespoon or two of water until it reaches the consistency you like.
After the berries cook, pour the syrup through a fine mesh sieve or cheesecloth, pressing on the berries with a spoon to get all the juice out. Return the syrup to a clean saucepan and continue with the recipe. For a smooth but not completely seedless syrup, blend it with an immersion blender instead.
Yes! It’s delicious stirred into lemonade, iced tea, sparkling water, or smoothies. For drinks, skip the cornstarch and strain out the seeds so the syrup mixes in smoothly.
Either way! Warm syrup is perfect over pancakes, waffles, and French toast, while chilled syrup is great over ice cream, cheesecake, and yogurt.
Tips for the Perfect Homemade Berry Syrup
- Use Fresh or Frozen Berries: Both work well- no need to thaw frozen berries first.
- Mash or Blend: For chunky texture, mash berries with a fork or potato masher. For smooth syrup, blend and strain through a fine mesh sieve.
- Adjust the Sweetness: Add sugar in small amounts; every berry mix varies in sweetness.
- Add a Touch of Lemon: Lemon juice brightens flavor and helps preserve the fruit’s color.
- Thicken If Needed: Simmer longer for thicker syrup or add more cornstarch slurry.
Storing and Reheating
- Refrigerator: this syrup will last for up to 1 month in the fridge, as long as it is kept in a jar or another airtight container.
- Freezer: you can also transfer the syrup to freezer bags and freeze flat for up to 6 months. To thaw, just transfer to the refrigerator overnight.
Mixed Berry Syrup Recipe
Ingredients
- 2 cups mixed berries, blueberries, strawberries, blackberries or raspberries (fresh or frozen)
- 1 cup sugar
- 1 cup water
- 2 tablespoons cornstarch
- 2 tablespoons cold water, (for slurry)
- 2 tablespoons lemon juice
Instructions
- In a medium-sized saucepan, combine the berries, sugar, and 1 cup of water. Bring the mixture to a boil, then mash and stir while boiling for 2 minutes, or until the berries are soft and plump.
- If you don't want the seeds, carefully strain the syrup through cheesecloth to remove the seeds then return to a clean saucepan.
- In a small bowl, combine the cornstarch and cold water and stir until the cornstarch is completely dissolved. Whisk the slurry into the berry mixture along with the lemon juice and bring to a boil. Boil for 1 minute, or until the mixture thickens slightly.
- Remove the syrup from the heat and let it cool for a few minutes before serving on pancakes, waffles, French toast, or ice cream. Enjoy!
Video
Notes
- Refrigerator: This syrup will last for up to 2 weeks in the fridge, as long as it is kept in a jar or another airtight container.
- Freezer: You can also transfer the syrup to freezer bags and freeze flat for up to 6 months. To thaw, just transfer to the refrigerator overnight.
Nutrition
Did you make this?
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More Homemade Syrup Recipes
- Homemade Buttermilk Syrup
- Lemon Syrup
- Coconut Syrup
- Blueberry Syrup
- More Homemade Syrups
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This Mixed Berry Syrup recipe is made with simple ingredients and a perfect berry syrup for pancakes, waffles, French toast, or ice cream. It adds a serious blast of flavor to every bite, and only takes about 10 minutes to make. You will love this fruit syrup recipe!
Categories:
Breakfast, Dairy-Free, Gluten-Free, Nut-Free, Sauces & Condiments, Summer Recipes, Syrup, Vegan, Vegetarian,
I made this with boysenberries and lime juice instead on lemon. It was amazing!!
I made this today, it came out great.
The only adjustments I made is that I lessened the sugar to about 2/3 cup because I didn’t want it to be too sweet.
And I used lime juice because I didn’t have any lemon juice in the house.
It came out perfectly.
Oh, and I used an immersion blender to blend out the big chunks.
Hi ! I have made this Mixed Berry Syrup lots of times now. I use it as toppings for cheesecake, crepes, ice cream, pancakes, and waffles. My friends just love it and have asked me “What brand of syrup this is ? OR Where can I buy this syrup” ? I just hand them a copy of the recipe and tell them that they can make it themselves. I am considering thickening it up and using it as a cake filling in between cake layers. I usually use blackberries, blueberries, raspberries, and strawberries in equal amounts.
Can this be made ahead and kept in the fridge?
You bet, you can make it ahead of time and store it in a jar with a lid or a covered container for up to about 10 days.
Super easy! We are having friends from out of town and she loves Marion Berry Syrup. Instructions are very easy to follow. I’m thrilled with how yummy it is! Thanks for all your hard work.
Satisfyingly easy and quick recipe that was a hit with the kiddos. Making breakfast one morning and realized we were out of syrup. This recipe is absolutely delicious. Highly recommended as a must try!!
Haven’t tried this yet but was wondering if it’d work as a flavor syrup for tea or will it be too thick?
It has chunks of berries in it but you could strain the chunks out or even serve it with the chunks. It would be delicious in a drink!
Hi there, any chance you’ve ever canned this?
Thank you!
I haven’t ever canned this but I know it freezes really well.
Has anybody canned this syrup in the past? I mixed up the recipes and canned this yesterday. Not sure how the corn starch will hold being canned? I see no specific answer regarding ability to can this syrup.
I haven’t tried canning it, but freezing it is a great option.
Have several containers of mixed fruit…papaya, pineapple and mango in juice. Could a fruit compote or syrup be made with this combination of fruit in the same manner used in this mixed berry syrup?
I don’t see why it wouldn’t work. Any combo of fruit that sounds good to you should work great. You may need to add a little extra lemon juice to balance the sweet to tart ratio.
Great recipe! We made it with frozen mixed berries and put it over waffles (with whipped cream, of course). My kids loved it so much that my daughter is using in place of jelly for pb&j sandwiches. 🙂
We have so many fresh marionberries here in Oregon! My kids LOVED helping make the syrup and having it on pancakes. I can’t wait to try other berry combinations. Thanks!
Absolutely delicious! We could just eat it off the spoon. Haha!
My daughter and I just made this to put on top of our French toast, added a little cinnamon butter on the French toast and it was a perfect fall meal!
Can you tell me ounce wise how much this recipe makes?
This looks yummy, how large is a serving?
How long will this keep? Can you water bath can out or freeze it?
Hi Tammie, thanks for your question! We’ve updated the recipe with an answer for you.
I am making for gifts. Putting in 8 oz jars. How much ounce wise does this recipe make?
Used this recipe to make berry syrup for my New York Style Cheesecake!! I filtered it as my husband doesn’t like seeds and kept the filtrate as jam for my toast. So yummy!! Thanks
So glad to hear! Thanks for letting us know.
Hello! This recipe sounds great but you don’t mention how much corn starch to use. You also mentioned the water twice. Is it one cup of water each time or half the water at first and half the second time? Please update!
I edited the recipe to show the cornstarch and water. You will want to combine 2 Tablespoons of cornstarch and 2 Tablespoons of cold water. Stir it with a spoon until smooth. When your fruit mixture is boiling, add the cornstarch/water mixture slowly while stirring. Add the lemon juice now too. The berry syrup mixture will thicken just a little. Hope this helps!
Thanks for letting me know! I’ll be sure to edit the recipe!
I literally just made this for the first time. It was so good with my pancakes and super easy to make! Definitely keeping this recipe around.
Thanks, Amy! We love hearing that!