Don’t pay a fortune for great-tasting blueberry syrup. You can easily make it yourself!
Special thanks to cookbook author extraordinaire, Pam Anderson, for teaching me how. And thank you for the great cookbook, Cook without a Book: Meatless Meals, which we will be using quite a bit in the days to come.
Anyway, here’s how to do it…and make the experience worthwhile by going for a nice 5-10 mile run before. Or a walk.
- 1/2 c corn syrup
- 1 c blueberries – I pulled mine out of the freezer. I always stock up during fruit season and freeze the berries to use all fall and winter.
Bring the corn syrup and blueberries to a simmer over medium heat.
Continue cooking until berries release juices and the mixture reduces to syrup consistency – about 2-3 minutes more.
That’s it! Easy, right?
You can choose to strain out the blueberries or serve them as-is. Just know that the berries become sticky after cooking in the syrup. Sticky and delicious.