Monday, April 5, 2010

Berry Syrup

Part of our Easter morning shmorgusborg was this syrup. I found it a few months ago on a cooking blog, but I didn't tag the blog, so I have no idea where I got it. I know it was a lady with 5 kids... so sorry lady with 5 kids. Hope you had fun on your trip to London!

Anyway, this is a yummy little treat. I like that it has lots of fruit in the syrup... you get your syrup and your fruit on your breakfast foods! I served this with fresh whipped cream over my Union Pacific French Toast. It was tasty! Because it has jell-o in the recipe, your leftovers will harden up into a solid form when refrigerated. Never fear though... just reheat and it will take on the liquid form all over again! Enjoy.

Berry Syrup

1 2/3 Cups Water
2/3 Cup Sugar
2 TBSP Corn Syrup
2 TBSP Cornstarch
3 oz. Package of Strawberry or Raspberry Jell-O
8 oz. Frozen Raspberries, thawed
8 oz. Frozen Blueberries, thawed

Stir together the water, sugar, cornstarch, and corn syrup in a large sauce pan. Cook over medium heat, stirring constantly, until mixture starts to thicken. Remove from heat and stir in gelatin until dissolved. Fold in raspberries and blueberries & gently stir. Serve over pancakes or waffles.

**{This makes a lot of syrup}


  1. 'Twas a delicious syrup for Easter morning frech toast.

  2. I make fresh fruit toppings by just combining equal amounts of fruit and sugar (fruit cut in small pieces) 1 Cup fruit/1 Cup Sugar and just bring to a boil. Serve over pancakes, waffles, etc. I have used lots of fuits, peaches, berries, etc.

  3. Annalisa, Where do you get all of your awesome decorative plates? You always have your food on fun new plates!