Low Sodium Homemade Berry Syrup
Elevate your breakfast and desserts with this luscious Low Sodium Homemade Berry Syrup, crafted with vibrant mixed berries and naturally sweetened with honey. Perfectly balanced with a splash of tangy lemon juice, this syrup is a guilt-free alternative free from added sodium or refined sugars. In just 30 minutes, you can transform ordinary pancakes, waffles, or yogurt into delightful culinary experiences, thanks to the syrup's rich texture and customizable consistency achieved with a simple cornstarch slurry. Whether you prefer it smooth or brimming with berry seeds, this easy-to-make recipe will become your go-to topping for creating bright, flavorful dishes. Store the syrup in your fridge for up to two weeks for on-demand sweetness!
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Recipe Information
Ingredients
- 2 cups mixed berries (such as strawberries, blueberries, blackberries, and raspberries)
- 0.5 cup water
- 0.25 cup honey
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
Rinse the mixed berries under cold water and remove any stems or leaves. Pat dry with a towel.
In a medium saucepan, combine the berries and 0.5 cup of water.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes, or until the berries are soft and have released their juices.
Use a potato masher or the back of a spoon to crush the berries slightly, helping to release more juice.
Stir in the honey and lemon juice, mixing until well combined.
In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth to create a slurry.
Gradually stir the cornstarch slurry into the berry mixture. Continue to simmer for an additional 5–10 minutes, stirring frequently, until the syrup thickens to your desired consistency.
Remove the syrup from heat and let it cool slightly. If you prefer a smoother syrup, you can strain it through a fine-mesh sieve or cheesecloth to remove the seeds, pressing down on the solids to extract as much liquid as possible.
Allow the syrup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 weeks.
Serve over pancakes, waffles, or as a topping for desserts.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 114.9 g | 42% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 83.0 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
