Blueberry Syrup? Yes please!!!

So I have a friend with the most adorable kids and I am working with her weekly on new dishes and ideas to feed them; it is really a ton of fun. Every week when I leave, I ask them what they want to cook next time and one week they asked for syrup so, of course, I obliged.

This syrup can be made with raspberries, strawberries, blackberries and blueberries; you can even combine them into one! It’s your food, make it your own!

It is super easy and tasty for pancakes, ice cream, cake, waffles, anything you could put a compote or syrup on. You could even try some on French Toast like in this blog. Use your imagination.

What you will need:

2 cups of blueberries

3/4 cup of water

1/4 cup white sugar

1/4 cup brown sugar (I like dark but you can use light)

2 tsp corn, tapioca or arrowroot starch

Dash of cinnamon

1 lemon

Clean the blueberries of stems and place in a medium saucepan with 1/2 cup of water and the white sugar. Bring to a boil and search for anything rising to the top that could have been on the berries (stems or leaves, etc.) and add the brown sugar and remaining water combined with the starch (to thicken it up) plus a dash of cinnamon.

Boil for ~5 minutes and turn to a simmer for ~15 minutes Stirring occasionally to prevent the sugar from sticking to the bottom and sides (use a rubber spatula to use a folding motion along the sides and bottom). Test for sweetness and alter as necessary, add a little zest and a small squeeze of lemon and let cool.

You can either blend to have a smoother consistency, use as it for a chunkier experience or strain and use the solids for a butter or smoothie!

Should last ~2 weeks in the fridge but I am sure it won’t. Enjoy!