This Berry syrup recipe just got glammed! Ok all kidding aside, I am so THRILLED to be sharing with you this post and its not because of the recipe itself (which usually happens to be why I am excited) but because of THE PHOTOGRAPHY!!! Now, this berry syrup recipe has been tested many times and I love it but this post is all about the…
This is my first post since my return from attending Andrew Scrivani’s Food Photography Retreat in Hawaii (many posts coming soon). I was so excited to put into action what I learned and DAYYUM the pics came out sexy! (I am really excited about them, can’t you tell?? haha). This shoot took me longer to put together than normal. Usually things go like this, “Yeah, I like this plate and that napkin” and I thrown it all on my faux wood surfaces and click, click. Yes, I do pay attention to what I am shooting but it was a very straight forward process for me. Now I think to myself, “What would Andrew do?” and that allows me to stop, think, LOOK at what I am doing and really work to get my composition, lighting and food, perfect.
One of the most valuable things that I took away from his workshop was Andrew saying “Stop, take your time and compose the image”. Before, it was a huge rush to get the food on the plate, style it, shoot it and eat it. This time I set it up, all the while remembering what Andrew taught us, and built my set. I put in one plate, thought “meh” and scrapped it and so on with napkins, glassware, reflectors and just about everything til this composition came to be. My biggest challenge is simplicity. I have a hard time with that and I am working on it. I love the image of the hot berry syrup below and OMG THE DRIP AND THE STEAAAAAAAM. Sexy.
Okay, now that you’ve read me gush (or most likely skipped through all that to get to the recipe, haha 😉 ) lets get to this berry syrup recipe.
- ¾ c. Water
- 1¼ c. Frozen berries (my blend was of raspberries, blueberries and blackberries)
- ½ c. Brown sugar
- Place the sugar and water in a small sauce pan, stir, and bring the water to boil. Once the water is boiling reduce heat and simmer for 10 minutes. Stir occasionally. Carefully add the berries to the pan, increase heat and bring to a boil. Once the berries are boiling bring the heat down and simmer for 5 minutes. Serve over pancakes, waffles or french toast. You may also refrigerate the syrup and add to yogurt with some fresh berries and granola (my favorite breakfast!)
Please be sure to check out Andrew Scrivani’s Food Photography work.
Below I put together a tryptic of how I shot the pancakes. I put my “hero” pancake on top (the one I thought had the nicest round edge) and moved all my props where I wanted them to be. I then put some of the berry syrup over the pancakes and styled it with my “hero” berries (the freshest and nicest from the pack). I let the berries from the syrup roll off the pancakes to make a “messy” look but I then ended up hating it so I had to clean my plate up in photoshop. I guided where Adam should pour (hand shot) and then the pouring shot.
Finally, I made that surface BTW. DIY post coming soon!