Easy Fresh Fruit Syrup for Pancakes

This recipe uses a mixed berry combination, but you can adjust one kind of berry or another fruit like peaches or cherries.

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2 cups fresh (or frozen) mixed berries (such as strawberries, blueberries, and raspberries
1/2 cup granulated white sugar
1/4 tsp salt
1/4 cup water
1 tsp vanilla (optional)
1 Tbsp lemon juice

For a Thicker Syrup (optional)

Combine Ingredients: In a medium saucepan, combine fresh fruits or berries, sugar, salt, and water. Add lemon juice and vanilla extract.
Bring to a boil: Place the saucepan over medium-high heat. Stir occasionally until the sugar dissolves and the mixture comes to a gentle boil.
Simmer and Mash: Reduce the heat to medium-low to maintain a simmer. Cook for about 5-8 minutes, stirring occasionally and gently mashing the fruit with a potato masher or fork to release the juices. The berries will soften, and the liquid will begin to thicken slightly.
Thicken (optional): If you prefer a thicker syrup, create a cornstarch slurry: In a small bowl, whisk together the cornstarch and water until smooth. Pour the slurry into the simmering berry mixture and stir constantly. Continue to simmer for about 1 minute until the syrup has thickened to your desired consistency.
Cool and Serve: Remove the syrup from the heat and allow it to cool for about 10 minutes. It will thicken more as it cools. Serve over your stack of pancakes.

Tips for Customization

Smooth syrup: For a smooth, seedless syrup, strain the finished mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid. Discard the solids.
Fruit variations: This works great with other fruits! Try chopped mangoes, pineapples, peaches, pitted and sliced cherries, or just one type of berry.
Sweetness: Adjust the amount of sugar based on the sweetness of your fruit. You can start with less and add more to taste after the syrup has cooked.
Storage: Store leftover syrup in an airtight container in the refrigerator for up to a week.