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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Not just a decadent topping for pancakes, this syrup is also lovely infused in lemonade! Stir 2 tbls. of blueberry syrup into 1 1/2 to 2 cups fresh lemonade and serve over ice for a refreshing take on a classic summer cooler! This goes great over Multigrain Blueberry pancakes. Adapted from Country Living magazine. Ingredients:
6 cups fresh blueberries, washed, drained |
2 tablespoons fresh ginger, minced |
2 tablespoons honey |
1 tablespoon lemon juice |
1/4 cup sugar |
Directions:
1. The Fruit:.
2. In a food processor, place the blueberries and ginger and pulse to coarsely chop.
3. Place the contents in a glass bowl and stir in honey, lemon juice, and sugar. Cover and let stand for 2 hours.
4. The Syrup:.
5. In a large saucepan over medium high heat, place the blueberry mixture and bring to a boil. Simmer for 5 minutes, stirring constantly. Remove from heat and strain into a bowl through cheesecloth or a fine sieve.
6. Pour syrup into a pint jar. Cover and store in the refrigerator for up to 1 month. Enjoy!
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