A favorite at our house is huckleberries, and since they are such a hard, time consuming berry to pick, we savor every minute we can get together with the berry. So I usually make home made syrup for our Sunday breakfast supper, but unless you are like my sister in law up the road, and doesn’t like breakfast for dinner you can serve it bright and early in the morning. Here is a version of syrup I make with the delightful berry, and the good news is you can make it with any favorite berry. We often make it with blueberries or strawberries, and I usually make it with frozen berries, so you can have it all year long!
You will need some of these tasty ingredients to make this syrup, however you will have to forgive me because those of you who know me well, know that I rarely have the time or the want to measure and just drop in whatever amount looks good at the time. But I will try to do my best at the amounts.
1 cup water
2 cups sugar
place those in a pan on the stove and let the sugar dissolve at a med high temp.
4 tablespoons cornstarch mixed with a bit of water
add the cornstarch when the sugar water comes to a boil to thicken, add more if you like it thicker
turn down heat to medium and add
1 cup frozen berries (if you use fresh, you just don’t cook it for as long, or as high)
1 to 2 tablespoons butter
1 teaspoon lemon juice
cook on med low until berries wilt a bit
at this point if it needs more cornstarch turn up the heat and add 4 Tablespoons cornstarch with water until it comes to the right consistency.
I like more berries in mine so I usually add 1/2 cup more berries, and let simmer until ready to serve, or you can turn off heat all together so it isn’t so hot when you are ready to serve.
We enjoy the fluffy white stuff to go on top!
This feeds us 5 of our family that can eat it (2 of my monkey’s are lactose intolerant).