Homemade Blueberry Syrup

August 29, 2017

Try this recipe for a super versatile Blueberry Syrup. It will make a delicious addition to your French Toast, Pancakes, Ice Cream, Yogurt, Smoothies and Cocktails all winter!

Homemade Blueberry Syrup

• 1 ½ pounds blueberries (about 5 cups)
• 4 cups water
• 2 cups sugar
• 6 x 1-inch strips of lemon zest removed with a vegetable peeler
• 3 tablespoons fresh lemon juice

Instructions:

In a pot, combine the blueberries with 1 cup of the water. Crush 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 pot. Add the sugar, lemon zest and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar.

Boil the syrup over moderate heat until it registers 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 just-cleaned bottles. Seal and refrigerate for up to 6 months.

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