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!
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).
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.
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
- Homemade Pancakes
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Mixed Berry Syrup
Ingredients
- 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
Nutrition
References: Washington State University Extension “Preserving Berry Syrups at Home“
