Homemade Blueberry Syrup

• Vegan
• Gluten free

• Produce

  • 2 cups Blueberries

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/2 cup Sugar

• Liquids

  • 3/4 cup Water

Found on honestandtruly.com

Description

Ingredients

• 2 cups blueberries, either fresh or frozen
• ¾ c water, separated
• ½ c sugar
• 2 T cornstarch
• 1 T lemon juice

Directions

• Wash your blueberries well, and pick off all the stems. Place the berries into a heavy saucepan, and add ½ cup of water and the sugar. Stir to dissolve and cook on medium high heat. As you stir, keep watching for stems and other detritus to pop up and carefully pick them out with a clean hand.
• Bring to a boil, then turn down to a simmer. Youll notice that the berries continue to change color and texture. Theyll swell, some will break, and theyll turn a deeper, richer purple.
• While the mixture is simmering, mix together the cornstarch and the remaining ¼ cup of cold water, using a fork to ensure it all dissolves and there are no clumps. This will help thicken your syrup.
• Slowly pour the cornstarch mixture into the syrup, stirring constantly while you do so to ensure it all gets mixed in. Continue simmering for a total of 15 minutes or until the syrup has gotten to the thickness you desire. Add the lemon juice and stir to incorporate, then remove the syrup from the heat.
• Because I like the idea of whole blueberries in my syrup to add a rustic and homemade touch, I immediately place into clean jars rather than straining out the whole blueberries. I recommend doing the same.