Reviewed: May 9, 2012

This was awesome. I used a combination of blackberries and raspberries because that's what I had on hand. I also followed the advise of another reviewer and added 1 T. of lemon juice and 1 T. of cornstarch disolved in 2T. of water. The only thing that detracted was all of the seeds. Next time I will run the syrum through a strainer at the end. Definately will be making often!

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Reviewer:

mommycook

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

Reviewed: Apr. 8, 2012

So yummy! The addition of lemon juice adds just the right amount of zing! And adding a bit of cornstarch helped to thicken it nicely. Thanks for a keeper recipe!!

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Reviewer:

motherbear

Reviewed: Mar. 21, 2012

So easy and yummy and my kids loved it!

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jennifer_a00

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Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Reviewed: Mar. 18, 2012

A nice topping for my blueberry pancakes I am sure it would be great on any pancake or waffle... very tasty... blueberries and raspberries are a good combination

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ChefScharny

Reviewed: Feb. 29, 2012

Just a touch to sweet but otherwise great. I liked that it wasn't super thick. It was perfect as a syrup for waffles.

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mama_amy

Reviewed: Jan. 30, 2012

loved it! used it atop of cheese cake, next time i will thicken it up a bit with cornstarch too, but still yummo! thx for the post :)

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Reviewer:

I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

Reviewed: Jan. 2, 2012

Great basic recipe! I used only blueberries - fresh not frozen. I washed the blueberries, drained, but used still wet - then added the water too. Yum! During the summer I'll try it with the mix of blueberries and raspberries.

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Reviewer:

Debby Reese

Cooking Level: Intermediate

Living In: Evanston, Illinois, USA

Reviewed: Dec. 10, 2011

so easy and so good! didn't change anything!

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Reviewer:

DIG

Reviewed: Nov. 29, 2011

Delcious on my whole wheat pancakes! The only flaw was a little bit too sweet .

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Reviewer:

ThePetiteCook

Cooking Level: Beginning

Reviewed: Oct. 16, 2011

Such a simple recipe! I've made it with a combination of raspberries and blueberries and with blueberries alone. The recipe, as is, is great. With blueberries alone, you can add 1/2 tsp almond extract, a little splash of lemon juice (to replace the acidity that the raspberries would give) and a little cinnamon. Nomnom!

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