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Blueberry Syrup.

Posted Aug 10 2012 1:30pm

I can’t help it–I’m totally on a blueberry kick this week. Last weekend, we whipped up some blueberry syrup for french toast because we were out of maple syrup–and I couldn’t believe how easy it was!

So tasty!

Ingredients
2 cups fresh or frozen blueberries, rinsed
1/2 cup sugar
½ cup water
1 tablespoon fresh lemon juice

Directions

If using fresh blueberries:

Combine the blueberries and sugar in a large heavy saucepan. Add water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.

Remove from the heat. I like the chunks of blueberries, especially for French toast or pancakes. But, if you don’t, you can also strain through a fine sieve.

If using frozen blueberries:

Combine the water and sugar in a large heavy saucepan. Bring to a boil over high heat, stirring occasionally. Add frozen blueberries, breaking up with wooden spoon, as needed. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.

Remove from the heat. I like the chunks of blueberries, especially for French toast or pancakes. But, if you don’t, you can also strain through a fine sieve.

This doesn’t last long enough to at my house, but if you don’t finish it all, you can store in the refrigerator.

image credit:  vauvau

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