This delicious and easy to make syrup is really versatile. Besides being great for waffles and pancakes, you can use it to pour some over oatmeal, sweet biscuits, salads, ice cream, add to shakes and pour over muffins. So on Saturday when I make it for our waffles/pancakes, I make enough to last me the whole week. By the end of the week, you will notice that it has jelled. So you can use it as a spread over toast with butter too.You will need:
1 cup frozen blueberries
1 cup frozen raspberries
1 cup frozen strawberries
half a lemon juice
sweetener of choice (I have used, honey, stevia, sorghum and maple syrup before).
Instructions:
Put berries in a pot and simmer until enough juice is let out. Do not cook them. Put all ingredients in a blender. I like my Vitamix because it will break down the raspberries and strawberries seeds very well.
Serve warm. Put the rest in jar for use during the week.
