Thursday, June 9, 2011

Blueberry Syrup

Every June
Skaggs Berry Farm
  beckons  us
luscious plump berries
eager fingers search
buckets fill
victory is sweet

Mother Earth News

Picking with the Princess
Blueberry Syrup

4 cups Blueberries
2 Tbsp. lemon juice
1 cup water
1-1/4 cups sugar

In a 3 qt saucepan, cook berries, water, and lemon juice on high heat to boiling.  Boil for 2 minutes, mashing berries with a  large spoon**.  Add the sugar and cook over high heat to rolling boil for 30 seconds.   Cool.  Will keep in refrigerator up to 2 months.  Makes 3 1/2 cups of syrup. 

We love this on waffles, pancakes, french toast with some whipped topping or just take a spoon and enjoy before anyone wakes up. 

**I have found that if I don't want a really lumpy syrup, I put mine in the food processor or blender for a few seconds.  If the syrup mixture is really hot, you need to let it cool before putting it in the blender or the heat may build up and you'll have a mess.

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