Homemade Berry Syrup Recipe
This Mixed Berry Syrup is a perfectly delicious topping for pancakes, waffles, French toast, ice cream and so much more. It adds a serious blast of flavor to every bite, and only takes about 10 minutes to make.
Servings: 12 people
Calories: 78kcal
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!
Notes
Storing Instructions
- 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.
Nutrition
Calories: 78kcal | Carbohydrates: 19g | Sodium: 1mg | Potassium: 13mg | Sugar: 18g | Vitamin A: 10IU | Vitamin C: 1.7mg | Calcium: 2mg | Iron: 0.1mg