Sunday, October 23, 2011

Blueberry Syrup

Every summer we go blueberry picking.  We pick TONS!  And this is why!  They are super easy to freeze and freeze really well. Then all year (ok, they totally don't last that long!) We can make super yummy blueberry recipes with the fresh, frozen berries we picked over the summer.  So on this wonderfully sunny, Sunday morning in Michigan we made blueberry syrup to top delicious waffles and fresh whipped cream!  Heaven, pure heaven!

Blueberry Syrup
(2 1/2 cups of syrup)

2 1/2 cups fresh or frozen blueberries
3/4 cup sugar
1/2 cup water
1 t fresh squeezed lemon juice
1/2 t vanilla
1 t cornstarch (mixed with 2 t water)

Mix all the ingredients, except the cornstarch, in a medium sauce pan and heat over medium high, stirring constantly, until it boils.  Once the berries are boiling mix the cornstarch with the 2 t water and mix to dissolve.  Add the cornstarch to the boiling berries and stir to combine.  Reduce the heat and let the berries simmer until the syrup is thickened and no longer milky.  Serve warm over waffles, pancakes, ice cream, or what ever else needs some blueberry syrup!

1 comment:

  1. Could you make this with blackberries instead of blueberries?


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