I swear for the last month every time I have gone to the grocery store I have bought a package of berries. Strawberries, blueberries, raspberries, and blackberries. I have celebrated spring by eating my weight in berries.
Because of the plethora of berries in my fridge and a desire for waffles on Monday morning I had to make a delicious spring berry syrup. I used strawberries, raspberries, and blueberries in my syrup, but you can totally change up the berries based on what you have and what you want your syrup to taste like.
The berry syrup is infinitely changeable too! More berries, different berries, throw in some lime zest--whatever you want. You can also cook down the syrup to reach a more jam-like consistency, which is what I did with about half of my syrup. I have awesome plans for the jam--mixed into yogurt for breakfast, on top of more waffles, and of course ICE CREAM!
Vanilla ice cream topped with spring berry syrup is about the best thing I've eaten lately; when I've taken a break from shoving handfuls of berries in my mouth. The spring berry flavors pop and tang when mixed with the creamy vanilla ice cream.
Spring Berry Syrup
author: Happy Food Happy Home
yields about 2 cups of berry syrup
4 cups mixed berries (2 cups strawberries, 1 cup blueberries, 1 cup raspberries)
¼-½ cup sugar
¼ cup water
1-2 tablespoons lemon juice (from half a lemon)
- Stem the strawberries, and chop the strawberries down to roughly the size of the raspberries.
- Combine the strawberry pieces, raspberries, blueberries, ¼ cup sugar, water, and lemon juice in a medium sized saucepan.
- Cover the saucepan and heat over medium high heat until the water has started to boil.
- Remove lid and allow the syrup to simmer for 25-35 minutes. The berries will burst, the mixture will get liquidy, and then start to cook down.
- Taste your sauce. If it is a little tart add extra sugar to taste. Stir the extra sugar into the syrup and allow to dissolve.
- If your syrup is too thick add some extra water, and if it is too thin allow to simmer until it is the consistency you are looking for.
I can't stop thinking of other uses for the spring berry syrup: I want to use it as the base for Italian Sodas, I have a delicious brownie sundae in the works, and
straight off a spoon mixed in with more ice cream.
Have you been buying berries buy the cart-ful? What is your favorite way to use berries?