My last weekend brunch, I decided to break open the pumpkin waffle mix that was in the pantry and didn’t want to do the typical maple syrup routine. I had a large pint of blackberries in the fridge that needed some attention and thought “Hmmm… blackberry syrup”. While pilfering through the pantry, I decided that a little vanilla would go a long way and, hence, this new summer brunch staple was born.
This Blackberry Vanilla Syrup (if any is left) is also fabulous over desserts, yogurt and whatever else you thinks needs a little za za zu factor. Added bonus, it keeps well in the fridge.
Gather the ingredients
Bringing everything to a boil
Time to whisk in the cornstarch
The perfect accompaniment to pumpkin waffles
- 2 pints of fresh blackberries, divided
- 1 cup sugar
- 2 1/2 cups water, divided
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Clean and wash the blackberries. Set aside 1/2 cup of blackberries.
- Tumble the remaining berries into a heavy bottomed saucepan along with the sugar and 2 cups of water.
- Bring everything to a boil and reduce to a simmer. Let the berry mixture cook for 25 minutes, until the berries break down, stirring occasionally.
- In a small bowl, mix the remaining 1/2 cup of water with the cornstarch and whisk into the syrup mixture. Stir the mixture until it thickens.
- Add the vanilla and the remaining berries to the syrup.
- Cook for another 5 minutes until the berries are warmed throughout.