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