Blueberry Syrup-Homemade

The burst of blueberry flavor and hint of lemons is perfect in this syrup. Great on Pancakes or Ice Cream. Serves: 3 cups

Photo by Martha H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    cups blueberries, fresh or frozen

  • 2

    cups water

  • 1

    cup sugar

  • Juice of 1 Meyer Lemon - about 1 1/2 tablespoons

  • 1

    inch slice of lemon peel (use a vegetable peeler)

Directions

In a saucepan, combine the blueberries with ½ cup of the water Smash the berries with a potato masher and bring to a simmer Simmer over low heat for 15 minutes Strain the juice into a heatproof measuring cup, pressing hard on the solids, discard the solids. Rinse out the saucepan, add the sugar, lemon peel and the remaining 1½ cups of water, bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it reaches 225° on a candy thermometer, about 20 minutes Add the blueberry juice and lemon juice and boil over high heat for 1 minute. Let the syrup cool, then discard the lemon zest. Pour the syrup into clean glass bottles or jars. Seal and refrigerate for up to 6 months. Use on Homemade Pancakes or Ice Cream

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