Blackberry Syrup
Servings 19 Tablespoons
Tablespoons
This homemade blackberry syrup recipe for pancakes features a rich, fruity taste and smooth consistency that will go perfectly on your breakfast pancakes.
Ingredients
- 16 oz frozen blackberries thawed
- ½ Cup granulated sugar
- ⅛ teaspoon ground cinnamon
- 2 Tablespoons cornstarch
- 2 Tablespoons water
Instructions
- In a stockpot, mix the thawed blackberries, sugar, and ground cinnamon. Bring to a boil and crush until the seeds have been released from the berries.
- In a small bowl, mix together the water and cornstarch. Add to the boiling blackberries and stir for one minute or until thick. Remove from heat.
- Carefully strain the blackberry mixture through a mesh strainer. Serve immediately over pancakes. Store the leftover syrup in a ½ pint jar and keep covered until ready to enjoy.
Notes
Refrigerate: After enjoying your delicious blackberry syrup over pancakes or waffles, any leftovers can be stored right in the fridge. Simply pour the syrup into a jar, cover it, and place it in the refrigerator. It can be kept fresh for up to two weeks.
Reheat Instructions: When you're ready to enjoy your homemade blackberry syrup again, warm it up in the microwave for about thirty seconds. Make sure to stir the syrup before serving to ensure an even distribution of flavors.
Freezing: I recommend making it fresh. However, if you choose to freeze it, store in airtight container for up to three months. When ready to enjoy, let thaw in the refrigerator. The texture may change a little, but warming it up will help it become smooth again.
Nutrition
Serving: 1Tablespoon | Calories: 34kcal | Carbohydrates: 8g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 0.4mg | Potassium: 39mg | Fiber: 1g | Sugar: 6g | Vitamin A: 51IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.2mg