Northwest Berry Syrup

Name: Northwest Berry Syrup
Yield: makes about 3 cups
Ingredients: 4 cups fresh or frozen unsweetened berries, such as blueberries, raspberries, and blackberries, and hulled strawberries; 1/2 cup sugar; 1 teaspoon freshly squeezed lemon juice; 1 1/2 teaspoons arrowroot (see Note)

December 22, 2011

A far cry from anything in a bottle, this intensely flavored syrup tastes great over waffles, pancakes, and even ice cream. You can use one type of berry or a combination of berries.

Cooks' Note

To thicken the syrup, arrowroot is a better choice than cornstarch because arrowroot doesn't get chalky and has no distinguishing flavor. As with cornstarch, arrowroot should be dissolved in a cold liquid before whisking into a hot liquid. This mixture is called a slurry. Cornstarch breaks down if heated for an extended period but arrowroot doesn't, so sauces thickened with arrowroot reheat better and can be kept warm.

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