Fruit syrups are easy to make and are a nice alternative to our New York State maple syrup and our sugar free syrup. At our B&B, we serve them primarily with waffles, although they are equally good with pancakes, French toast or even ice cream. You can freeze the fruit when they are in season and use them through the year. Our favorite syrups follow:
½ cup sugar
¼ cup water
¼ cup light corn syrup
2 tsp lemon juice
2 cups blueberries
Combine the sugar and cornstarch in a 1-quart casserole for the microwave or medium saucepan on top of the stove. Add the water, syrup, lemon juice and blueberries.Microwave for 4-5 min or bring the ingredients to low boil till thickened, about 10-15 min.
3 cups fresh or thawed frozen unsweetened strawberries, hulled or diced
1 cup sugar
3 tbsp fresh orange juice
½ tsp finely grated orange zest
In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and thickened, 15-18 minutes.