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.
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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 RecipeIf 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
- 📋 Instructions
- 🥄 Equipment
- ❄️ Storage and Reheating
- ❤️ Related Recipes
- 📖 Recipe
📜 Ingredients
- Blueberries, fresh or frozen (thaw first if using frozen).
- Blackberries, fresh or frozen (thaw first if using frozen).
- Raspberries, fresh or frozen (thaw first if using frozen).
- Agave syrup.
- Butter.
📋 Instructions
Step 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.
🥄 Equipment
This equipment you will need to make this homemade syrup recipe is listed below (affiliate links).
- Medium saucepan.
- Medium glass bowl.
- Mesh strainer.
❄️ Storage and Reheating
You 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 Recipes
More syrup and sauce recipes to love.
Simple Blueberry Syrup
Homemade Raspberry Syrup
Apple Pancake Syrup
Strawberry Compote
Butter Pecan Syrup with Cornbread Pancakes
Lime Curd
This syrup was made for these pancake, waffles, and French toast recipes:
Deep Fried French Toast
Buttermilk Belgian Waffles
Breakfast Crepes
Mascarpone Crepes with Nutella Filling
Pancakes for One
How to Make Homemade Pancakes
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📖 Recipe
Mixed Berry Syrup
Heavenly 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
Equipment
Medium saucepan
Medium bowl
Mesh strainer
Cook ModePrevent your screen from going dark
Ingredients
US CustomaryMetric
1x2x3x
- ▢1 cup blueberries fresh or frozen (thaw first if using frozen)
- ▢1 cup blackberries fresh or frozen (thaw first if using frozen)
- ▢1 cup raspberries fresh or frozen (thaw first if using frozen)
- ▢1 cup agave syrup
- ▢2 tablespoons butter
Instructions
In a medium saucepan over low heat, heat syrup and butter until butter is melted.
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.
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.
Allow syrup to cool for 15-20 minutes. It will thicken as it cools. Serve with your favorite pancakes, waffles or French toast.
Notes
Recipe adapted from "Best Recipes for Weekend Breakfasts."One serving is two tablespoons of syrup.
Nutrition Facts
Calories: 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.