Blueberry Syrup Recipe
Summary
Preparation Time15 MinDifficulty LevelEasy
Ingredients
| Frozen blueberries | 1 Quart, thawed | |
| Cold water | 1 Cup (16 tbs) | |
| 4 strips lemon zest, each 2 x 1/2 inch | ||
| Whole Cloves | 6 | |
| Sugar | 2 Cup (16 tbs) | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
Directions
1. In a food processor or blender, puree 3 cups of the blueberries. Pour into a medium-size saucepan along with the water, lemon zest, and cloves. Bring to a boil, lower the heat, and simmer, uncovered, for 3 minutes. Strain into a large heatproof bowl and discard the solids.
2. Return the puree to the saucepan with the sugar, corn syrup, lemon juice, cinnamon, and allspice. Bring to a boil and cook, uncovered, 3 minutes more. Remove from the heat and stir in the remaining 1 cup of blueberries. Serve over Flapjacks, Souffled French Toast, or ice cream. Store in the refrigerator for up to 2 weeks. Reheat over low heat before serving.
2. Return the puree to the saucepan with the sugar, corn syrup, lemon juice, cinnamon, and allspice. Bring to a boil and cook, uncovered, 3 minutes more. Remove from the heat and stir in the remaining 1 cup of blueberries. Serve over Flapjacks, Souffled French Toast, or ice cream. Store in the refrigerator for up to 2 weeks. Reheat over low heat before serving.
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