Blueberry Syrup recipe
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- 6 cups picked-over blueberries
- 4-1/2 cups water, divided
- 3 cups sugar
- Zest of 1 lemon, removed in strips with a vegetable peeler
- 1/4 cup fresh lemon juice or to taste
In a large saucepan, combine the blueberries and 1-1/2 cups of water. Bring the mixture to a boil and simmer, covered, for 10 minutes. Puree the mixture in batches in a blender or food processor and force it through a fine sieve into a bowl, discarding the solids. In the pan, cleaned, combine the sugar, zest, and 3 cups water and bring the mixture to a boil, stirring until the sugar is dissolved. Boil it, uncovered, until a candy thermometer registers 220 degrees. Discard the zest, add the blueberry mixture, and boil the syrup, stirring for 1 minute. Let the syrup cool, skim off any froth, and stir in the lemon juice. Pour the syrup into glass jars with tight-fitting lids. The syrup keeps, covered and chilled, for 3 months. Serve the syrup warm over pancakes, waffles, or ice cream.
Reference: Blueberry syrup
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