It's been discontinued. My love of blueberry syrup, on think swedish pancakes with cottage cheese, goes back many years, since the days with ihop restaurants were in the A-Frame buildings and...
It's been discontinued. My love of blueberry syrup, on think swedish pancakes with cottage cheese, goes back many years, since the days with ihop restaurants were in the A-Frame buildings and actually kinda good.
And now it's gone. The natural options are I'm sure healthier, but they don't satisfy.
After so many indignities, horrifics, literal deaths, nasty changes in my relationships with people especially my kids, I could always count on a Sunday morning breakfast shangri-la. Alas, no more! My local grocery store has no blueberry alternative.
I assume this is because it is a singular taste, but I can't be the only one, and this is so, so sad :(.
Some things are no doubt worth giving up cigars, but also the blueberry syrup!
You can probably make a pretty decent homemade version with just blueberries, lemon juice, and sugar. Fruit syrups aren't too difficult. Might take you a few tries to dial in the ratios perfectly,...
You can probably make a pretty decent homemade version with just blueberries, lemon juice, and sugar. Fruit syrups aren't too difficult. Might take you a few tries to dial in the ratios perfectly, but it seems easy enough. You could even add in a bit of corn syrup if you're missing that aspect.
You'll probably want to screen the results through a sieve so it's more of a syrup than a jam. The amount of pectin/cornstarch will change the viscosity as well. I think with some scientific care,...
You'll probably want to screen the results through a sieve so it's more of a syrup than a jam. The amount of pectin/cornstarch will change the viscosity as well.
I think with some scientific care, you could replicate the syrup.
Given my last couple of years, totally appropriate. My post is a little tongue in cheek, and also a little not. The syrup is symbolic of a time in my life, and its associated joys, that are now...
but I think "sadness" and "grief" are inappropriate tags for this post
Given my last couple of years, totally appropriate.
My post is a little tongue in cheek, and also a little not. The syrup is symbolic of a time in my life, and its associated joys, that are now gone and worth grieving.
I make blueberry jam occasionally for part of breakfast. My understanding regarding the extra acid is to drop the pH further to help proteins denature. If proteins are in their natural pH...
I make blueberry jam occasionally for part of breakfast.
My understanding regarding the extra acid is to drop the pH further to help proteins denature. If proteins are in their natural pH environment, they don't denature. By changing the acidity and/or salinity you can help that process along.
I believe you are right about that one, though I am not sure if that’s the exact mechanism. Processed commercial foodstuff often takes steps to remove properties of the foods they use only to...
I believe you are right about that one, though I am not sure if that’s the exact mechanism. Processed commercial foodstuff often takes steps to remove properties of the foods they use only to reintroduce them later. In this case it helps them to retain consistency between batches.
IHOP was a rare childhood treat, where I could eat as much and any syrup I wanted. And I always chose blueberry. Granted, I have not had that particular treat in decades, and I don't believe I...
I think "sadness" and "grief" are inappropriate tags for this post
That's fair, but I'm with OP on their reply.
IHOP was a rare childhood treat, where I could eat as much and any syrup I wanted. And I always chose blueberry. Granted, I have not had that particular treat in decades, and I don't believe I will actually mourn the loss, except for the generations to come who will not experience that beautiful moment of goodness.
Yeah, I was going to say the same thing. Making it is trivial, and it’s going to taste even better than the stuff they make. Syrups also store for a very long time. But I might recommend making a...
Yeah, I was going to say the same thing. Making it is trivial, and it’s going to taste even better than the stuff they make. Syrups also store for a very long time.
But I might recommend making a compote instead. It’s fancier and gives you more of a blueberry taste with less added sugar, plus it offers additional texture. It’s particularly good with waffles.
And after you’ve made these for a while, you can be a little adventurous and switch out the blueberry for other berries and fruit! The options are endless! @NoblePath, Smuckers did you a favor! There is a whole new world for you to explore.
Someone once told me that wisdom is understanding that things you think are done “to” you are really done “for” you. Then I punched them in the mouth. (Kidding)
Someone once told me that wisdom is understanding that things you think are done “to” you are really done “for” you.
Thank you, for going the distance for me, that’s touching. Sadly, ihop is not what it once was, though. I could live without the ihop of yore, but losing the smuckers…that’s a thing to grieve.
Thank you, for going the distance for me, that’s touching.
Sadly, ihop is not what it once was, though. I could live without the ihop of yore, but losing the smuckers…that’s a thing to grieve.
That was very kind of you. That's a Gordon Food Services brand, so they would be the distributor as well. Sadly, they don't carry them in their brick and mortar stores.
That was very kind of you. That's a Gordon Food Services brand, so they would be the distributor as well. Sadly, they don't carry them in their brick and mortar stores.
It's been discontinued. My love of blueberry syrup, on think swedish pancakes with cottage cheese, goes back many years, since the days with ihop restaurants were in the A-Frame buildings and actually kinda good.
And now it's gone. The natural options are I'm sure healthier, but they don't satisfy.
After so many indignities, horrifics, literal deaths, nasty changes in my relationships with people especially my kids, I could always count on a Sunday morning breakfast shangri-la. Alas, no more! My local grocery store has no blueberry alternative.
I assume this is because it is a singular taste, but I can't be the only one, and this is so, so sad :(.
Some things are no doubt worth giving up cigars, but also the blueberry syrup!
I don't have the heart to tell my kids yet.
You can probably make a pretty decent homemade version with just blueberries, lemon juice, and sugar. Fruit syrups aren't too difficult. Might take you a few tries to dial in the ratios perfectly, but it seems easy enough. You could even add in a bit of corn syrup if you're missing that aspect.
You'll probably want to screen the results through a sieve so it's more of a syrup than a jam. The amount of pectin/cornstarch will change the viscosity as well.
I think with some scientific care, you could replicate the syrup.
Given my last couple of years, totally appropriate.
My post is a little tongue in cheek, and also a little not. The syrup is symbolic of a time in my life, and its associated joys, that are now gone and worth grieving.
I make blueberry jam occasionally for part of breakfast.
My understanding regarding the extra acid is to drop the pH further to help proteins denature. If proteins are in their natural pH environment, they don't denature. By changing the acidity and/or salinity you can help that process along.
I believe you are right about that one, though I am not sure if that’s the exact mechanism. Processed commercial foodstuff often takes steps to remove properties of the foods they use only to reintroduce them later. In this case it helps them to retain consistency between batches.
IHOP was a rare childhood treat, where I could eat as much and any syrup I wanted. And I always chose blueberry. Granted, I have not had that particular treat in decades, and I don't believe I will actually mourn the loss, except for the generations to come who will not experience that beautiful moment of goodness.
Yeah, I was going to say the same thing. Making it is trivial, and it’s going to taste even better than the stuff they make. Syrups also store for a very long time.
But I might recommend making a compote instead. It’s fancier and gives you more of a blueberry taste with less added sugar, plus it offers additional texture. It’s particularly good with waffles.
And after you’ve made these for a while, you can be a little adventurous and switch out the blueberry for other berries and fruit! The options are endless! @NoblePath, Smuckers did you a favor! There is a whole new world for you to explore.
Someone once told me that wisdom is understanding that things you think are done “to” you are really done “for” you.
Then I punched them in the mouth. (Kidding)
I went down the rabbit hole and found this reddit post wherry someone bought a gallon of flavored syrup from IHOP. Presumably you could as well.
https://www.reddit.com/r/mildlyinteresting/comments/17tkmeq/ihop_sold_me_a_gallon_of_strawberry_syrup/
The brand there is GFGB, but I was unsuccessful in finding a distributor listing for them.
I also saw many other brands of blueberry syrups available online. I think all is not lost, my friend.
Thank you, for going the distance for me, that’s touching.
Sadly, ihop is not what it once was, though. I could live without the ihop of yore, but losing the smuckers…that’s a thing to grieve.
If you have a restaurant supply store nearby it could be worth checking there to see if they've got any similar products.
That was very kind of you. That's a Gordon Food Services brand, so they would be the distributor as well. Sadly, they don't carry them in their brick and mortar stores.
I'm with steezyaspie -- this would be trivial and you can make it without HFCS
I prefer "fruit preserves". A LOT more expensive, but made with fruit and not much else.