Yesterday I shared my yummy baked boysenberry French toast. To really make it something special I added an easy to make berry syrup.
Keep reading to see how easy it is to make and what else you can use it for.
Laura’s Homemade Berry Syrup
2 1/2 cups of berries (I used fresh strawberries and boysenberries, but you could use frozen.)
1/2 cup of sugar (more or less can be used to taste)
1/4 cup of water
Sprinkle the berries with the sugar. (Try to capture a nice action shot.)
After 10 minutes it will look like this:
At this point you can use a masher if you would like the berries a bit more crushed.
If the syrup seems a bit on the thin side you can put 1 teaspoon of flour or corn starch in a jar, add 1/4 cup of cool water cover and shake the mixture well.
Add the mixture to the berry syrup and bring to a boil. You will see it get thicker. Repeat if necessary.
The recipe makes approximately 3 cups of syrup.
At this point you can absolutely prepare it for long term storage via canning. Instructions can be found simply by googling “canning tips ~ syrup”. I placed a bit of the hot syrup in a small white serving pitcher to serve at the table with baked French toast.
The rest can be refrigerated for up to two weeks. But ours didn’t last that long because….
…it also tastes REALLY good over vanilla ice cream…
…and spooned over cream of wheat or hot oatmeal.
What would you add it to?
Laura
Linking to:
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I choose ice cream with syrup! However, it would be good on any of the things you mention here.
You can also do all these fruit syrups/toppings in the microwave! Just put the berries/fruit, sugar/flavorings and a little water in a bowl, cover, and nuke for a little while. Stir and continue to nuke until done. I make my applesauce, blueberry sauce, raspberry sauce this way. Then I decant them into a mason jar and they last a long time in the fridge. Great way to use up fruit (like blueberries) that are just about to become inedible…. You can eat it on toast and pancakes, too!
Thanks for sharing your recipe–I'll keep it for when berries are more in season here.
Yum — this looks and sounds delicious, Laura! I love the pretty color!
Thank you for sharing, and have a great day. 🙂
Blessings,
Denise at Forest Manor
Crap, why aren't you on my side of town and serving me this???? Hee hee.
Yes, I've gotten your texts, I have just been very busy. We finally moved my mom's stuff here to my house. I no longer have a three car garage…….yikes. It's filled to the limit with her stuff. We need to get together soon.
Love ya lots,
Meri
Sans aucune hésitation, j'en mettrais partout tant cela me semble succulent !
Gros bisous
I first read the title as berry soup and thought whaaat?? lol, but I knew if anyone could make that appealing, it would be you. 🙂 That looks really good on the french toast, and the ice cream. Biscuits would be good also, I would bet. Hope you're enjoying some down time on your spring break.
Mixed berries are a staple food in our house so I am definitely going to try this delicious syrup. Thank you. Amicalement
Laura, this looks and sounds so YUM!!! I'm getting ready to start my spring break next week and will have time to enjoy a fabulous breakfast like this. Thanks for sharing and enjoy your break.
Hugs,
Patti
Yum! I made some blueberry syrup fresh for breakfast waffles years ago – I need to make some fruit syrups again – sounds delish!
Help! I am missing something from the recipe!! Do you let them sit with the sugar for a while before adding the water and heating or do you heat it immediately? Also, what temp do you heat it? I would like to try this as it looks delicious!
My apologies~ the mixture is added along with water directly into the pan on medium heat.