Saskatoon and Raspberry Syrup

There’s something so “Canadian” about saskatoons! Use this syrup on top of pancakes, waffles and ice cream. Or, use it to make your own sherbet from scratch with our Summer Harvest Sherbet recipe.


Yield: Makes about 3 cups

Saskatoon and Raspberry Syrup


  • 4 cups fresh or frozen raspberries
  • 4 cups fresh or frozen saskatoon berries
  • 1 cup liquid honey
  • ½ cup water
  • ⅓ cup fresh lemon juice
  • ½ tsp cinnamon
  • 1 tsp vanilla


  1. Combine berries, honey, water, lemon juice and cinnamon in a large non-reactive pot. Bring to a boil over medium-high heat. Stir vigorously to mash berries. Cook until berries are broken down, about 5 minutes. Stir in vanilla.
  2. Strain syrup through a large strainer into a large bowl. Press any remaining liquid through. Cool to room temperature and transfer to an airtight container. May be refrigerated for up to 4 days or frozen for up to 2 months.
Nutritional analysis per 1 tbsp serving: 34 calories, 0.1 g fat, 0.2 g protein, 9 g carbohydrate, 1 g fibre, 1 mg sodium