Juicy Breakfast Syrup

To continue our week of recipes to celebrate #NationalBreakfastMonth , I have an easy homemade juicy breakfast syrup recipe.

With this recipe, you can make it with any kind of juice or nectar. I found a tasty mango coconut juice made by Langers to use. However, get creative with flavors for this syrup and see what you can find on the juice isle. This makes the sky the limit on flavors you can have. I was thinking pineapple would be yummy or apple juice with a little added cinnamon would also be excellent. You can also use reduced calorie juices to make a reduced calorie syrup along with your favorite sugar substitute.

Here are a list of juices I found on the juice isle that I thought would work well.

• cranberry
• passion fruit
• mango
• peach
• cranberry peach
• kiwi strawberry
• cran-pineapple
• pineapple
• cran-mango
• grapefruit
• pomegranate
• cran-pomegranate
• cran-raspberry
• cherry
• pineapple orange
• tropical

When I made it, I served it over the waffle recipe that I shared yesterday. I topped the waffle with sliced bananas, this syrup, whipped cream, and toasted coconut. It was DIVINE!

• SUGAR
• CORNSTARCH
• JUICE

Juicy Breakfast Syrup

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Ingredients

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• 1/2 cup sugar
• 1 Tbsp cornstarch
• 1 cup juice

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Instructions

1. In a sauce pan, add the sugar and cornstarch. Whisk together.
2. Then slowly whisk in the juice. Cook over medium until thick and smooth. This should take about 5 minutes.
3. Serve over waffles, pancakes, french toast, etc. Makes 1 cup.

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Recipe adapted from Lynn’s Kitchen Adventures.