Blueberry-Lemon Syrup
Blueberries and lemons are combined to make this delicious blueberry-lemon syrup. Enjoy it drizzled over ice cream and yogurt as well as pancakes and waffles.
Servings: 2 cups
Ingredients
- 6 cups frozen blueberries or fresh blueberries
- ½ cup water
- 2 cups granulated sugar
- ¼ teaspoon salt
- zest from 1 lemon
- ¼ cup fresh lemon juice
- ½ teaspoon lemon oil
- 2 tablespoons butter
- 1 tablespoon vanilla extract
Instructions
- In a medium size saucepan, combine the blueberries and the water, bring to a boil, reduce the heat and simmer for 15-20 minutes. Pour the blueberries through a sieve set over a bowl, pressing down on the blueberries, mashing and stirring to extract the juices. Discard the solids and measure the liquid. It should be about 3 cups of juice, if not, add enough water to equal 3 cups.
- Return the blueberry juice to the saucepan, add the sugar, salt, lemon zest, lemon oil and bring to a boil, stirring to dissolve the sugar. Boil the mixture over medium-high heat until it registers 225°F on a candy thermometer, about 20-25 minutes.
- Remove from the heat, discard the lemon zest strips and add the butter and the vanilla, stirring to incorporate well. Allow the syrup to cool, and pour into a one-pint mason jar.
- This syrup makes about 2 cups and will keep, refrigerated, for up to 6 months.
Nutrition
Serving: 2tablespoons | Calories: 130kcal | Fat: 1g | Cholesterol: 4mg | Sodium: 12mg | Sugar: 28g
