Blueberry Syrup Recipe
2/3 c. granulated sugar
1/2 c. light corn syrup
2 sm. slices fresh ginger, peeled & smashed
2 T. lemon juice
In a heavy saucepan, mix berries, sugar, corn syrup, water
and ginger. Bring to a simmer, stirring until sugar dissolves. Simmer,
uncovered, for 5 minutes. Reduce heat to low; simmer, stirring occasionally,
until blueberries have broken down, 25 to 30 minutes. Strain mixture through
a fine-mesh sieve into a bowl. Stir in lemon juice. Serve warm or chilled.
The syrup will keep, covered, in the refrigerator for up to 1 week or in the
freezer for up to 6 months.
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