2 TBL corn starch (mixed with a little cold water so it would dissolve.
On the stove top, I stirred the juice and corn starch together on medium heat for about 8 minutes, turned the heat off and let it sit for a few extra minutes. When used the morning of making it, its PERFECT. If let to sit, it tends to get a little gelatany, but can be warmed up and shaken to get it a little more syrupy.
I LOVE syrup made from juice. Unless you want to fork out tons of money at the grocery store for a sugar free, HFCS free variety, its an economical way to get your kids to love some whole grain pancakes, french toast, or waffles. Its like topping your pancakes with berries, only not because some kids rather have syrup!
Tip of the day: Keep some juice pouches or juice boxes (100% juice) on hand for some impromptu syrup. Then you don’t have to open an entire bottle of juice.
Other juices you could try to make syrup with:Coconut juice! Apparently its all the rage right now.