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.
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.
Try it on:
Vegan French Toast Chia Pancakes Instant Pot Oatmeal Orange Olive Oil Cake Sourdough Waffles French Toast Casserole
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! The perfect topping for french toast, pancakes, ice cream and more! Low-sugar and packed with antioxidants.
Print Recipe
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
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
Scale
Ingredients
2cups frozen berries
1/3cup water
3 tbsp. maple syrup
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
Instructions
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.
Try this blend of Wyman's fresh-frozen blueberries, raspberries, and blackberries in your next smoothie, pie, or sorbet. Colorful, sweet, and bursting with berry goodness, our fresh-frozen triple berry blend in resealable bags should be a mainstay of your healthy freezer!
If you are making it for a quick recipe or event, popping it into the fridge for a few days is just fine, as refrigerated syrups generally last a few weeks (though the flavor is at its freshest during that first week).
Once opened, canned syrups should be stored in the refrigerator, and will maintain high quality if used within one month. Syrups may be frozen instead of canned. If freezing, leave 1- inch headspace to allow for expansion during freezing. Frozen syrup will maintain high quality if used within one year of freezing.
That is the magic of the Miracle Berry. But it's not magic at all; it's science, and very real. The Miracle Berry (aka the Mberry) is a sugar-coated pill that contains the fruit of the Synsepalum dulcificum plant native to West Africa.
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.
If you are using the fruit in baking or a smoothie, simply use them frozen. Our berries are also safe to eat frozen out the packet, a great healthy snack for kids on a warm summers day! For other uses-garnishing, salads, ice cream sundaes, yoghurt, cereal toppers etc you'll want to defrost the fruit first.
Yes, you can use frozen blackberries instead of fresh ones in many recipes. However, there are a few things to keep in mind: Texture: Frozen blackberries tend to be softer than fresh ones, as they have been frozen and thawed. This can affect the texture of your recipe, so keep this in mind when choosing a recipe.
The shelf life of your simple syrup will depend upon the cleanliness of the airtight container and the amount of sugar in your mixture. The standard one-to-one sugar-to-water ratio will produce a simple syrup that lasts about one month in the fridge.
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.
Refrigerating simple syrup extends its shelf life and slows the future growth of bacteria. You can keep it at room temperature, but it will go bad much faster. If you plan use up it up within a few days, it can be stored at room temperature. Otherwise I highly recommend storing it in the fridge or freezer.
Yes, you can freeze fruit directly in a Ziploc bag. Just make sure you draw as much air out of the bag to avoid any funky flavors from the freezer. To do this, just put the fruit in the bag and zip it almost to the end. Insert a straw in the little opening and such the air out of the straw.
Always store your syrup in the fridge – or freezer!
Its water content makes it a breeding ground for all kinds of undesirables, so it's a must to keep it refrigerated. Note that rich simple syrup, which contains twice as much sugar, will last for longer.
Most homemade simple syrups are good for one to six months, depending on how much sugar is in them, explains Tales of the co*cktail: simple syrup made with a one-to-one ratio of sugar to water is usually good for about a month, while rich simple syrup, made with a two-to-one ratio of sugar to water, should be good for ...
700 - 3570 cal. A sweet treat bursting with hand-picked strawberries, juicy raspberries and ripe blackberries in a flaky pastry crust and topped with streusel and whipped topping.
Blueberries. Although they contain more sugar than other berries (15 grams per cup, compared to 5 grams for raspberries), this easy-to-find berry contains many different types of phytonutrients. ...
Did you know? There are “true” berries (avocados, barberries, currants, gooseberries, grapes, pineapple and tomatoes) and “false” berries such as blueberries, cranberries and huckleberries.
Synsepalum dulcificum is a plant in the Sapotaceae family, native to tropical Africa. It is known for its berry that, when eaten, causes sour foods (such as lemons and limes) subsequently consumed to taste sweet. This effect is due to miraculin.
Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.
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