Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm. Show
I Made It Print Nutrition Facts (per serving)47Calories0gFat12gCarbs0gProteinShow Full Nutrition Label Hide Full Nutrition Label Nutrition FactsServings Per Recipe 12Calories 47% Daily Value *Total Fat 0g0%Sodium 0mg0%Total Carbohydrate 12g4%Dietary Fiber 1g5%Total Sugars 10gProtein 0gVitamin C 5mg25%Calcium 4mg0%Iron 0mg1%Potassium 33mg1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This delicious homemade mixed berry syrup is a fabulous topping for pancakes, waffles, French toast, crepes, or dessert. It's so easy to make and ready in 5 minutes or less!Jump to Recipe If you're a fan of berries, we have a lovely mixed berry syrup that is sure to please. It comes together in no time, and you can use either fresh or frozen berries, making it accessible all year round. Even better, it keeps in the freezer for up to a year! This recipe was featured in our lineup of quick and easy breakfast recipes. Check them out for more easy and delicious breakfast goodness! Jump to:
📜 Ingredients
📋 InstructionsStep 1. In a medium saucepan over low heat, heat syrup and butter until butter is melted. Step 2. Stir in berries and heat to boiling, stirring continuously. Reduce heat to medium and continue cooking and stirring for 5 minutes. The mixture will remain thin while it's hot. Step 3. Remove from heat. Place a heat-proof fine gauge strainer over a medium heat-proof bowl, and pour hot syrup mixture into strainer. Press mixture through strainer with a heat proof spatula or spoon to remove seeds. Discard seeds and any remaining pulp. Step 4. Allow syrup to cool for 15-20 minutes. It will thicken as it cools. Serve with your favorite pancakes, waffles or French toast. 🥄 EquipmentThis equipment you will need to make this homemade syrup recipe is listed below (affiliate links).
❄️ Storage and ReheatingYou can store this syrup in an airtight container in the refrigerator for up to a month and in the freezer for up to a year. Allow the syrup to cool completely and then pour it into a mason jar or other airtight container, leaving at least an inch at the top to allow for expansion. To reheat from frozen, remove the syrup from the freezer the night before and place it into the refrigerator to thaw out overnight. Then remove the lid, and heat in the microwave on high one minute at a time, stirring and checking for desired temperature after each minute. Alternatively, you can reheat it in a saucepan on the stove. Refrigerate any unused portion. ❤️ Related RecipesMore syrup and sauce recipes to love.
This syrup was made for these pancake, waffles, and French toast recipes:
Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks! 📖 RecipeMixed Berry SyrupHeavenly Home CookingThis delicious homemade mixed berry syrup is a fabulous topping for pancakes, waffles, French toast, crepes, or dessert. It's so easy to make and ready in 5 minutes or less! 5 from 1 vote Print Recipe Prep Time 2 mins Cook Time 5 mins Total Time 7 mins Course Breakfast Cuisine American Servings 14 servings (two tablespoons per serving, approximately one cup total) Calories 78 kcal EquipmentMedium saucepan Medium bowl Mesh strainer Cook ModePrevent your screen from going dark Ingredients US CustomaryMetric 1x2x3x
Instructions
NotesRecipe adapted from "Best Recipes for Weekend Breakfasts."One serving is two tablespoons of syrup. Nutrition FactsCalories: 78kcal (4%)Carbohydrates: 16g (5%)Protein: 1g (2%)Fat: 2g (3%)Saturated Fat: 1g (6%)Cholesterol: 4mg (1%)Sodium: 15mg (1%)Potassium: 38mg (1%)Fiber: 1g (4%)Sugar: 13g (14%)Vitamin A: 78IU (2%)Vitamin C: 5mg (6%)Calcium: 5mg (1%)Iron: 1mg (6%) Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. How do you make syrup out of fruit?To prepare syrups for canning, simply combine the sugar and water in a pot and heat just until the sugar dissolves. Very light syrup: 3/4 cup granulated sugar and 6 1/2 cups water make 6 3/4 cups syrup. Extra-light syrup: 1 1/4 cups sugar and 5 1/2 cups water make 6 cups syrup.
How do you thicken homemade fruit syrup?Make a 1:1 ratio of cornstarch and water.
In a small bowl, combine equal amounts of cornstarch and warm water, starting with 3 tablespoons (44 mL) of each. Mix them together with a spoon until they form a gritty paste. Cornstarch is a thickening agent that won't change the flavor of your syrup.
How do you make fruit light syrup?To make a very light syrup combine 6 1/2 cups water with 3/4 cup sugar. Light Syrup is about 20% sugar and is used for very sweet fruit. I like to start with either a very light or light syrup and add more sugar if necessary.
How long does homemade fruit syrup last?Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month. However, flavored syrups (especially fruit-flavored) should be used within 2 weeks of when they're made.
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How to make fruit syrup for pancakes
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