Blueberry Syrup Recipe
Ingredients
| 6 cups picked over blueberries | ||
| Sugar | 3 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) (The zest of 1 lemon, removed in strips with a vegetable peeler) | |
Directions
In a large saucepan combine the blueberries and 1 1/2 cups water, bring the mixture to a boil, and simmer it, covered, for 10 minutes.
Puree the mixture in batches in a blender or food processor and force it through a fine sieve into a bowl, discarding the solids.
In the pan, cleaned, combine the sugar, the zest, and 3 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until a candy thermometer registers 220° F.
Discard the zest, add the blueberry mixture, and boil the syrup, stirring, for 1 minute.
Let the syrup cool, skim off any froth, and stir in the lemon juice.
Pour the syrup into glass jars with tight-fitting lids.
The syrup keeps, covered and chilled, for 3 months.
Puree the mixture in batches in a blender or food processor and force it through a fine sieve into a bowl, discarding the solids.
In the pan, cleaned, combine the sugar, the zest, and 3 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until a candy thermometer registers 220° F.
Discard the zest, add the blueberry mixture, and boil the syrup, stirring, for 1 minute.
Let the syrup cool, skim off any froth, and stir in the lemon juice.
Pour the syrup into glass jars with tight-fitting lids.
The syrup keeps, covered and chilled, for 3 months.
Chef
