Blueberries are synonymous with summer. But what to do when you can get to them all before spoiling? or better yet, how do you use them so they last and last? Making your own blueberry syrup is not only easy, it’s incredibly versatile! Make your own pancake or ice cream topping, use as a mixer in delicious smoothies or even cocktails or even make your own all natural soda by mixing it into seltzer water! Check out how easy it can be to enjoy this summer fruit in som many yummy ways!
- 1 pint fresh blueberries, washed, dried and sorted
- 1 tablespoon fresh lemon juice
- 1 cup agave or organic granulated sugar (Use Swerve sweetener if you are looking for a fugar free syrup)
- 1/2 teaspoon vanilla extract
- Mash the berries well in a medium bowl.
- Add lemon juice, mixing well. Pour mixture into a sauce pan.
- Cook 5-8 minutes on medium heat until fruit is softened.
- Place a colander inside a large bowl or pot. Pour the fruit into the colander and strain. Repeat the straining through a cheesecloth if a pure, pulp-less syrup is preferred.**
- Return the strained juice to the cooking pot.
- Add agave or sugar and throughly stir. Add in vanilla, mixing well.
- Pour into a clean glass jar.
- Cover jar. Allow to cool and store in the refrigerator until ready to use.
**For a chunky sauce, keep the blueberries in the syrup and add a tablespoon of cornstarch with 2 tablespoons of cold water to thicken.
This recipe is part of the Blueberry Blast Off at Whole Foods Market in Venice on Lincoln and Rose