A far cry from anything in a bottle, this intensely flavored syrup tastes great over waffles, pancakes, and even ice cream. You can use one type of berry or a combination of berries.
Cooks' Note
To thicken the syrup, arrowroot is a better choice than cornstarch because arrowroot doesn't get chalky and has no distinguishing flavor. As with cornstarch, arrowroot should be dissolved in a cold liquid before whisking into a hot liquid. This mixture is called a slurry. Cornstarch breaks down if heated for an extended period but arrowroot doesn't, so sauces thickened with arrowroot reheat better and can be kept warm.
