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!
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!
SO, I created this amazing concept of packing yogurt onto frozen berries. The berries keep the yogurt cold but have thawed by the time I'm ready to eat. How great is that?! I toss the berries in salt, cinnamon and/or ground ginger for some extra flavor and top the yogurt with nuts or cereal.
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).
For best results in your baking, don't defrost the berries before use but instead toss them in flour. The flour will stop them sinking to the bottom of your mixture in the oven and can stop them bursting or their colour from bleeding.
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 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.
If you defrost them, thawed fruits will add excess liquid to your ingredients, making pies and desserts runny right from the start. Second, defrosting fruits with soft skin, such as raspberries, blueberries, and raspberries, tend to “bleed”, which causes welting throughout the batter.
The American Frozen Food Institute (AFFI) clarifies that frozen fruit is safe and ready-to-eat straight from the package, no need to wash it. This is due to its higher levels of acidity and sugar, making it unlikely that harmful bacteria could grow on it at freezer temperatures.
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.
Maple syrup is resistant to spoiling because of the high sugar content. It will last indefinitely if stored properly. Problems can occur though. You may see a build-up of crystals on the bottom of the bottle, or you may find a layer of mold on the top.
Simply measure out the blueberries, add may an extra 1/2 cup to what the recipe calls for fresh berries. Then simply let them thaw and allow them to drain a little. Then use as you would fresh. If they seem a little watery, add about 1 tablespoon of cornstarch before adding to the pie.
Numerous studies have found that frozen berries contain the same nutritional elements as fresh berries that have just been harvested. However, this does not mean that “fresh” berries found in the produce section of a grocery store are a better choice than frozen berries.
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.
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