Triple Berry Syrup made with frozen berries! The perfect topping for french toast, pancakes, ice cream and more! Low-sugar and packed with antioxidants.
this Recipe
Is there anything better than a pile of homemade french toast with this triple berry syrup? I don’t think so. Especially during these chilly winter months, a plate of this french toast is a must for lazy weekends.
Since it’s not peak berry season, I’m taking advantage of frozen berries to make this syrup. I rely a lot on frozen fruits and vegetables when texture doesn’t matter; it’s a great way to save money, and more often than not, frozen contains more nutrients than fresh.
Frozen foods don’t continue to ripen once they’re processed; they’re picked and frozen at the peak of ripeness. Think of nutrients in a bell curve; as produce ripens so does the availability of vitamins and antioxidants. As it transitions from perfectly ripe to overly ripe, nutrient availability declines.
Using frozen berries also allows this syrup to be made for pennies compared to using fresh.
What you’ll need
For this simple berry syrup, you’ll need the following ingredients:
2 cups frozen berries; I used a mix of blackberries, strawberries, raspberries and blueberries.
1/3 cup water
3 tablespoons maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
The beauty of this recipe is it comes together quickly using simple ingredients, including frozen berries. However, if you find yourself swimming in fresh berries come summertime, you can use those as well! Fresh blueberries, blackberries, strawberries, raspberries or a mix of both will all work well in this recipe.
You can sweeten as little or as much as you want with the maple syrup. When I make this for my kids, I tend to only use a tablespoon or two but when I make this for company then I use all three tablespoons. I suggest adding to taste.
Even with the addition of pure maple syrup in this recipe, it’s a fraction of the amount of added sugar in most syrups.
How to make this homemade berry syrup recipe
Place all of the ingredients in a medium saucepan and bring to a boil over medium heat. Use a wooden spoon and smash any large berries as they cook.
Once the mixture has come to a boil, reduce heat to medium-low and simmer for 10 minutes until reduced and thick enough to cover the back of a spoon. The longer you cook this syrup, the thicker it will be without having to use any additional thickeners, like cornstarch or arrowroot starch.
We love this as is but you can also puree the syrup with an immersion blender or regular blender with a splash or two of water for a smooth syrup option.
Enjoy warm or at room temperature. As it cools, it will continue to thicken.
What to serve with this syrup recipe
Hands down, my favorite way to enjoy this syrup is with my simple vegan french toast recipe. For a truly decedent treat, try this jammy syrup with mypeanut butter syrupfor a layered peanut butter-and-jelly effect. One, or both, are incredible onpancakes, ice cream, French toast, waffles, or anywhere you would use berries.
If you have any extra sauce, place it in an air-tight jar. It will last up to a week in the refrigerator! For any leftovers, you can stir into yogurt or make banana nice cream and swirl in the syrup after making.
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Nutritional Information
So how does this syrup stack up to traditional breakfast syrup? Each 2 tablespoon syrup contains only 14 calories with 5.5g of sugar. Most other breakfast syrups contain 100 calories per 2 tablespoons with 25g of sugar.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge .I absolutely love seeing your creations. Happy cooking!
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Triple Berry Syrup
Author:Alex Caspero
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:Makes ~1 1/2 cups
Category:syrup, sauce, breakfast
Method:stove top
Cuisine:American
Diet:Vegan
Description
Triple Berry Syrup! The perfect topping for french toast, pancakes, ice cream and more! Low-sugar and packed with antioxidants.
Place the above ingredients in a small saucepan and bring to a boil. Use a wooden spoon and smash any large berries up a bit.
After the mixture has come to a boil, reduce heat to medium-low and let simmer for 10 minutes until it reduces and is thick enough to cover the back of a spoon.
It can be expected to last for about six months in the fridge. Of course, no recipe or storage method is perfect, and you should still keep an eye out for signs of spoilage whenever you are enjoying your fruit syrup to keep yourself from ingesting anything unpleasant or dangerous to your health.
Food handlers, machines, and equipment can contaminate berries after they are harvested. The bugs can be spread during freezing, mixing, or packaging. This can make the berries unsafe to eat.
If cooking your berries into a pie filling, you may need to add additional thickening agents because frozen berries tend to release more liquid than fresh and will lead to a runnier consistency. For best results in your baking, don't defrost the berries before use but instead toss them in flour.
Frozen fruits and berries are safe to consume raw, cooked or even frozen out of the bag. However, frozen vegetables should always be cooked before consumption to minimize any foodborne illness risk. Luckily for us, there are several ways to make frozen vegetables just as delicious as fresh.
Frozen fruit in the package can be thawed in the refrigerator, under running water, or in a microwave oven if thawed immediately before use. Turn the package several times for more even thawing. Allow 6 to 8 hours in the refrigerator for thawing a 1 pound package of fruit packed in syrup.
The blue-purple appearance gives it an elegant and mysterious character, and it is also a symbol of romance and calmness; and sweet and sour is its unique and exclusive taste, it is the "king of berries" - blueberry.
miracle fruit, (Synsepalum dulcificum), evergreen shrub of the family Sapotaceae, grown for its mild fruits that make subsequently eaten sour foods taste sweet. The miracle fruit plant is native to tropical West Africa, where it is used locally to sweeten palm wine and other beverages.
Blackcurrants was originally grown in Europe, particularly in France, where it got the Blackcurrants name and reputation as the healthiest of the berries. Thus, the term King of the Berries was established. This reputation quickly spread to other parts of the world, and New Zealand adopted this berry as its own.
As with any other food item, if not stored properly, the simple syrup will spoil eventually due to bacteria growth or mold. However, if stored correctly in an airtight container in a cool dry place away from direct sunlight, your homemade or store-bought simple syrup should last for several months without any issues.
If it has a yellowish hue, that is caused by the sugar starting to caramelize. Heat the mixture at a lower temperature or for a shorter period of time to avoid this. Remove from heat. If you want to mix in any extracts to flavor the syrup, add them at this stage.
The best way to tell when simple syrup goes bad is if it has a cloudy appearance to it. This indicates bacterial growth. It would be a good idea to throw it out and make a new batch.
Contrary to popular belief, you can refreeze thawed frozen blueberries, but it's not recommended to do so repeatedly. Repeatedly thawing and refreezing blueberries can cause a loss of quality, texture, and taste. It's best to use them within 24 hours of thawing to avoid any potential risks.
Can you eat too many blueberries? While blueberries are an amazing fruit, like anything, too much of a good thing is still too much. Eating more than a cup at once may result in some gastrointestinal distress. It may also spike your blood sugar.
For the best quality, frozen fresh fruit should be used within 8 to 12 months. Label each package with the fruit contents and the date it was frozen. Safely thaw frozen fruit to minimize the risk of foodborne illness.
You can safely refreeze frozen food that has thawed—raw or cooked, although there may be a loss of quality due to the moisture lost through thawing. To safely refreeze, the thawed product must have been kept cold at 40 degrees or below for no more than 3-4 days.
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