Berry Syrup Food

EASY HOMEMADE BERRY SYRUP

Steps:

• Pour frozen berries and 2 cups water into a medium saucepan and cook over medium heat, stirring occasionally, until they have thawed but are not hot. Add sugar and bring to a simmer; cook for about 5 minutes, stirring frequently.
• Mix remaining 1/4 cup water and cornstarch together in a bowl. Add to the berry mixture and cook over medium-low heat to thicken slightly, about 3 minutes.

BLUEBERRY SIMPLE SYRUP

Steps:

• Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
• Whisk lemon juice into syrup; serve immediately or cool.

HOMEMADE BERRY SYRUP RECIPE

Steps:

• In a medium-sized saucepan, combine the berries, sugar and water. Bring the mixture to a boil, then mash and stir with a potato masher while boiling for 2 minutes, or until the berries are soft and plump.
• If you don't like seeds or chunks in your syrup, strain the syrup through cheesecloth to remove the seeds then return to a clean saucepan.
• In a small bowl, combine the cornstarch and cold water and stir until the cornstarch is completely dissolved, then stir into the berry mixture along with the lemon juice and bring to a boil. Boil for 1 minute, or until the mixture thickens slightly.
• Remove the syrup from the heat and let it cool for a few minutes before serving on pancakes, waffles, French toast, or ice cream. Enjoy!

BLUEBERRY SYRUP

Steps:

• Simmer 12 minutes.
• Cool and bottle.

BUTTERMILK CORN WAFFLE WITH BERRY SYRUP

Steps:

• For the berry syrup: Combine 1/2 cup blackberries, 1/2 cup blueberries and the syrup in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries begin to pop and the syrup reduces slightly, about 8 minutes. Remove from the heat and stir in the remaining berries. Cover and keep warm.
• For the waffle batter: Preheat a waffle iron to medium-high if there are settings (but it's ok if there aren't any). Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and corn kernels in a large bowl. Whisk together the buttermilk, vanilla, eggs and butter in another bowl. Fold the buttermilk mixture into the flour mixture until just combined (it's ok if there are lumps).
• Lightly brush the top and bottom of the waffle iron with butter, then fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter.
• Drizzle each waffle with berry syrup.

BERRY SYRUP

Steps:

• Bring berries, sugar, and the water to a boil in a small saucepan over medium heat; boil 1 minute. Strain through a fine sieve into a small bowl, pressing to extract liquid; discard pulp. Stir in liqueur, if using. Let cool completely.

HOMEMADE BERRY SYRUP (FOR PANCAKES!)

Steps:

• Wash, stem, and crush fruit in saucepan.
• Heat to boiling and simmer about 10 minutes.
• Pour hot fruit through colander or strainer to remove seeds, then again through cheesecloth or a jelly bag.
• Discard pulp.
• The yield of juice should be about 5 cups.
• Combine juice with sugar and boil in large saucepan for 1 minute.
• Skim off foam.
• it is ready to serve or to can in 1/2 pint jars.

GERMAN FRUIT PANCAKE WITH MIXED BERRY SYRUP-ST. LOUIS

Steps:

• Preheat oven to 400 degrees F.
• Whisk together eggs, milk, sugar, salt, and vanilla extract. In a separate bowl whisk together flour and baking powder until blended. Dump the dry ingredients into the wet and whisk until homogenous. Let stand at least 10 minutes.
• Heat an 8 or 10-inch cast iron skillet in the oven with the butter.
• Pour the batter into the cast iron pan and bake until the pancake is golden brown, puffed up and set in the center, about 15 minutes.
• To make the mixed berry syrup: Heat the berries in a small saucepan with the maple syrup until mixture thickens, but you can still see the berries. Serve warm over a wedge of pancake, dusted with powdered sugar.

BERRY MAPLE SYRUP

Steps:

• Heat maple syrup in a saucepan over medium heat until reduced by half. Add berries. Reduce heat, and simmer until berries are softened, 3 to 5 minutes. Remove from heat. Let steep for 20 minutes.

MIXED BERRY SYRUP

Steps:

• 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.