Article sponsored by Goodwin’s Market and Mountain Top Producers Realty
Article by Victoria Heerschap
Why buy bottled syrup that’s bursting with high fructose corn syrup, or break the bank buying all-natural syrup when you can make your own fruit syrup in minutes right alongside your breakfast? This recipe for homemade blueberry syrup utilizes frozen blueberries, which makes your morning super easy. Serve this syrup warm over pancakes, waffles, French toast, crepes, or anything at all!
Homemade Blueberry Syrup Recipe
Ingredients:
3 cups frozen blueberries
4 cups water
¼ cup granulated sugar
1 tbsp. butter
1 tbsp. cornstarch
A pinch of salt
Directions:
Place the frozen blueberries into a small saucepot and add the water. If the water does not cover the blueberries, add a bit more. Bring to a boil over medium/high heat, then reduce the heat to low and stir to break up any clumps of blueberries.
Add the butter, sugar, cornstarch, and a pinch of salt to the simmering berries and whisk to combine, using the whisk to smash the blueberries. Continue to simmer over low heat until the mixture thickens. To test the syrup, dip a spoon into the berries and see how well the syrup coats the back of the spoon when you pull it out. If it coats the spoon and sticks, you’re done!
Once the syrup has reached a thickened consistency, strain the mixture through a fine mesh strainer into a bowl or measuring cup, pressing on the berries as you strain to get all of the juices out. Discard the resulting blueberry pulp. Stir your syrup one last time before serving warm over your breakfast.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.