Huckleberry Syrup

Noshin’ Recipe: I Heart Huckleberries | TC Jewfolk

By Sara Rice
My prediction: huckleberries will be next trendy superfood. There’ve been blueberries, cranberries, pomegranate, and acai in recent years, but although huckleberries are similar enough in look and taste to be mistaken for blueberries,

Huckleberry Syrup

This is a completely basic recipe, which makes it equally as good on pancakes as over cheesecake.

2 C huckleberries (if frozen, thaw in the saucepan before adding remaining ingredients)
1 C water
1/2 C sugar
1 Tbsp cornstarch (or 2-3 Tbsp flour)
1 Tbsp cold water
juice of one lemon
zest of one lemon (optional)


  1. Combine huckleberries, water, and sugar in a small saucepan over medium heat.
  2. While berries are warming, in a small bowl, mix cornstarch and cold water. Add to saucepan.
  3. Add lemon juice (and zest) to saucepan.
  4. Bring sauce to a boil. Reduce heat to a simmer. Cook another 5 minutes.
  5. Remove from heat and allow to thicken for 10+ minutes.

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