Blueberry Syrup
Made with fresh or frozen blueberries, fruit juice, sweetened with sugar, and has a hint of lemon to brighten it up. This is my all-time favorite pancake topping!
Servings: 6
Ingredients
- 2 cups (10 oz) blueberries
- 1 cup + 2 Tbsp blueberry juice, grape juice or apple juice, divided
- 1/3 cup granulated sugar*
- 4 tsp cornstarch
- 1 Tbsp lemon juice
Instructions
- Add blueberries, 1 cup juice and sugar to a small saucepan, stir. Bring to a simmer over medium-high heat.
- Reduce heat to low and let simmer 6 - 10 minutes, stirring occasionally, until many of the blueberries have burst.
- In a small bowl whisk together remaining 2 Tbsp juice with the cornstarch then pour into pan. Let simmer 1 minute longer to thicken while stirring constantly.
- Remove from heat. Stir in lemon juice.
- If desired press and strain through a mesh sieve to remove skins, blitz in a blender (be sure to remove lids center insert and cover with a towel to blend since it's a hot liquid), or serve as is.
Notes
- *Sugar can be increased or decreased to taste. Sometimes blueberries are tart and need a little more while other blueberries can be super sweet.
- You can also use 2.5 Tbsp sugar and 2.5 Tbsp honey instead.
- Fresh or frozen blueberries can be used here. Fresh are best but when not in season frozen work well too.