Description
The burst of blueberry flavor and hint of lemons is perfect in this syrup. Great on Pancakes or Ice Cream. Recipe from PocketChangeGourmet.com
Ingredients
Scale
- 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)
Instructions
- In a saucepan, combine the blueberries with 1/2 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 1 1/2 cups of water, bring to a boil, stirring to dissolve the sugar.
- Boil the syrup over moderate heat until it eaches 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
Notes
Recipe adapted from Food & Wine
- Prep Time: 5 minutes
- Cook Time: 40 minutes