Berry Syrup

I grew up with homemade berry syrup made by my grandfather (a true Renaissance man). I would use a fork to hold back the berries and pour the jewel colored syrup all over my plate piled high with pancakes. Nowadays I find myself scooping the lumps of berries out of the pan and keeping them all to myself. My kids have taken over my lumpy berry aversion, while I’ve taken on the role of adult who delights in the pop of tart berry among the sweetness of the syrup. Use whatever frozen berries you have on hand and repurpose the leftovers stirred into yogurt or spread onto an english muffin the next day.

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Ingredients:

1 cup frozen raspberries

1 cup frozen blueberries

1/4 cup maple syrup

a drizzle of vanilla extract

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Directions:

In a wide saucepan, combine the frozen berries with the maple syrup and vanilla. Give it a little stir and cook on medium low until bubbly. You can reduce it a bit if you like it thicker, but I love the juices that soak into the waffles! You can store it in the fridge for about a week and stir any leftovers through a bowl of yogurt or cottage cheese or serve it over vanilla ice cream! Delicious!