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Blueberry Syrup

Western.Chefs's picture
Ingredients
  Fresh blueberries/Frozen blueberries, thawed, about 4 1/2 cups 1 Quart, washed and stemmed
  Cold water 1 Cup (16 tbs)
  Lemon zest strip 4
  Whole cloves 6
  Sugar 2 Cup (32 tbs)
  Light corn syrup 1⁄4 Cup (4 tbs)
  Fresh 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Blueberry
Interest: 
Healthy
Preparation Time: 
15 Minutes

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