Three Berry Syrup Recipes

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HOMEMADE BERRY SYRUP RECIPE



Homemade Berry Syrup Recipe image

This Mixed Berry Syrup is a perfectly delicious topping for pancakes, waffles, French toast, ice cream and so much more. It adds a serious blast of flavor to every bite, and only takes about 10 minutes to make.

Provided by The Carefree Kitchen

Categories     Breakfast     Sauce

Time 10m

Number Of Ingredients 6

2 cups Mixed Berries (any combination of fresh or frozen blueberries, strawberries, blackberries or raspberries)
1 cup Sugar
1 cup Water
2 Tablespoons Cornstarch
2 Tablespoons Water (cold)
2 Tablespoons Lemon Juice

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!

Nutrition Facts : Calories 78 kcal, Carbohydrate 19 g, Sodium 1 mg, Sugar 18 g, ServingSize 1 serving

THREE BERRY PIE



Three Berry Pie image

In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.

Provided by Jenn Hall

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
½ teaspoon salt
⅔ cup shortening, chilled
6 tablespoons cold water
1 cup fresh strawberries, halved
2 cups fresh raspberries
1 ½ cups fresh blueberries
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
  • Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
  • In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
  • Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
  • Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
  • Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g

THREE-BERRY SYRUP



Three-Berry Syrup image

Can be prepared in 45 minutes or less.

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

1 1/2 cups cranberries
a 10-ounce package frozen raspberries in light syrup, thawed
1/2 cup sugar
1/4 cup water
a 10-ounce package frozen sliced strawberries in syrup, thawed and drained, reserving syrup
1 1/2 tablespoons fresh lemon juice, or to taste

Steps:

  • In a small heavy saucepan simmer cranberries and raspberries including their syrup, covered, until cranberries have burst, about 10 minutes. Force mixture through a fine sieve into a bowl, pressing hard on solids, and return liquid to pan. Stir in sugar, water, strawberry syrup, and lemon juice and simmer, uncovered, until sugar is dissolved and mixture has thickened slightly, 5 to 10 minutes. Stir in strawberries and simmer until heated through, about 2 minutes.
  • Serve syrup warm or at room temperature. The syrup keeps, covered and chilled, 1 week.

EASY HOMEMADE BERRY SYRUP



Easy Homemade Berry Syrup image

This berry syrup is easy and super yummy on so many things, especially cheesecake and French toast. The syrup can also be used for pancakes, waffles, crepes, etc.

Provided by Shara Bailey

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 20m

Yield 12

Number Of Ingredients 4

2 (12 ounce) packages frozen mixed berries
2 ¼ cups warm water, divided
½ cup white sugar
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 61.6 calories, Carbohydrate 16.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.4 g, Sodium 1.5 mg, Sugar 12.8 g

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