Prep 5 mins
Cook 30 mins
This syrup makes plain pancakes or waffles into a gourmet treat. It's also wonderful drizzled on ice cream, cheesecake, or simple cakes. I've even put a spoonful into a glass of lemonade or club soda which makes a beautiful rosy, refreshing drink.
- 4 1⁄2 cups strawberries or 4 1⁄2 cups blueberries or 4 1⁄2 cups blackberries
- 1 cup sugar
- 1⁄2 cup water
- Bring berries, sugar, and water to a boil in a 2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved.
- Reduce heat and simmer, uncovered, stirring occasionally, until fruit is soft, about 30 minutes.
- Pour mixture through a fine-mesh sieve into a bowl, pressing gently on and then discarding solids.
- Serve syrup at room temperature.
This worked out perfectly :-) I made this with strawberries, andI served this over pound cake (several times hehe), and used it with crepes. I also drizzled some over some fresh fruit salad, and it was very delightful! I was a bit skeptical about trying it in my lemonade (i love lemonade!!!! I drink it all the time), but when I added it and tried it, I was in love! I dont know if I will ever want to drink regular lemonade again!!! :-D
Couldn't be easier, and it's a real pleaser! I used frozen berries and still followed the recipe. I love the seeds in my syrup, so I didn't strain it, just ladled it right out of the sauce pan while it was still quite warm. It came out like jam only much more liquidy... perfect, really. My whole family liked the change, and with how easy it was to make I'll do it more often.
This is great! I used blackberries to make and we put it on waffles. Yum! I can't wait to make italian cream sodas with this (syrup, cream and club soda or seltzer water)! I'm making a bunch more with the blackberries I picked today and pondering the many uses :)