Blueberry Syrup

🧂 Ingredients

• 10.6 oz blueberries

  2 cups, fresh or frozen
• 10.6 oz white sugar

  1.5 cups; OR brown sugar, coconut sugar, or even honey
• 1.25 cups water
• 1 Tbsp lemon juice

  from 1/2 lemon; OR orange juice/lime juice
• 0.6 oz cornstarch

  2 Tbsp
• 2 Tbsp water

  to mix with the cornstarch

Instructions

• 1 Rinse the berries if desired. Dissolve the cornstarch with a small amount of
  water.
• 2 Add all the ingredients to a saucepan and heat over medium-high to bring the
  mixture to a boil.
• 3 Once boiling, reduce the heat and gently simmer for about 15 minutes. During
  this time, the berries will begin bursting to infuse the syrup with flavor, and
  the mixture will thicken (it will further thicken as it cools).
  
  For a clear syrup, don't mash the berries too much. Just let them naturally
  infuse and burst.
• 4 For a thick compote-like sauce, you can enjoy it as-is.
  
  For a thin syrup, pour the mixture through a fine-mesh strainer to remove the
  blueberry pulp.
  
  Alternatively, for a slightly thicker, opaque blueberry coulis, blend the
  mixture (in a blender or using an immersion blender) before optionally straining
  it.
• 5 Pour the syrup into a sterilized, airtight bottle or jar if you plan to save
  some for later.

Nutrition Info