One of my greatest joys in gardening is growing a variety of berries. Our garden is home to black raspberries, red raspberries, golden raspberries, strawberries, and honeyberries, each offering its own unique flavor and harvest experience. I especially love discovering new ways to incorporate these fresh berries into delicious recipes. One of my family’s absolute favorites is a homemade berry syrup—perfectly sweet and bursting with flavor—drizzled over pancakes, crepes, and waffles for a truly delightful treat. This recipe is so fast, only takes approximately 10 – 15 minutes to prepare, and is so tasty!
Ingredients:
2 cups of your favorite berries (fresh or frozen)
1 cup of water
1 cup of raw sugar
2 Tbsp. cornstarch
2 Tbsp. cold water
2 Tbsp. lemon juice
Instructions:
- Wash your berries and slice berries in halves or quarters if using larger berries such as strawberries.
- Bring the berries, sugar, and 1 cup of water to a boil in a medium saucepan.
- Boil berries for 3-5 minutes. While over the heat, mash your berries with a potato masher. You can also use an immersion blender to liquify the berries if you prefer.
- Remove the berry syrup from the heat and string through a metal fine mesh strainer to remove seeds and pulp.
- Return berries to the saucepan for the thickening process.
- To a clean bowl, add the 2 Tbsp. cornstarch and 2 Tbsp. of cold water and stir together to create a smooth slurry.
- Whisk the slurry mixture and 2 Tbsp. of lemon juice into the berry mixture until dissolved completely.
- Bring the pot to a boil. Continue boiling for 1-2 minutes while stirring constantly until the mixture thickens.
- Remove the syrup from the heat and serve with your favorite breakfast or dessert! Enjoy!
Makes approximately 2 cups of syrup.
Storage:
Store in an airtight container in the refrigerator for up to 2 weeks.
Freeze for up to 6 months in a freezer-safe container.