Sunday, September 4, 2011

Hoff's Blackberry Syrup

I can't believe how easy it is to make syrup!  You can whip this up in no time for a weekend breakfast and take pride in that you did it yourself and it's 100% natural - no high-fructose corn syrup here!

Feel free to substitute any berry for this delicious topping.

Hoff's Blackberry Syrup
Yields: About 3 Cups
dairy-free, egg-free, oil-free, soy-free

  • 1 cup Water
  • 1/2 cup Sugar
  • 2 cups Blackberries
  • 1tbsp Corn Starch
  • 2 tbsp Cold Water
  • 1 tbsp Vanilla

  1. In a saucepan, bring Water & Sugar to a boil
  2. Meanwhile mash the Blackberries (I use a potato masher - an inversion blender may be needed for tougher berries such as Strawberries)
  3. Stir-in Blackberries into water & return to a boil
  4. Mix together Corn Starch & Cold Water and add to syrup
  5. Reduce temperature & simmer for 10 minutes
  6. Stir-in Vanilla
  7. Refrigerate the leftovers for next time

  • To eliminate the seeds pour syrup through a wire mesh inserted inside a funnel, mashing down to get out every bit of syrup - allow syrup to drip directly into storage or serving container
  • Repurpose a glass salad or syrup container for your syrup
  • Ummmmm...this syrup will turn your teeth blue - brush, brush, brush!

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