Easy Homemade Blueberry Syrup
Are you looking to take your pancake game to the next level? Well, I’ve got a sweet little secret to share with you: homemade blueberry syrup! It’s the perfect way to elevate your breakfast or brunch experience.
Now, here’s the best part: you only need a handful of ingredients and a few minutes of your time. Fresh or frozen blueberries? Doesn’t matter! Just toss them into a saucepan with some sugar, water, and a squeeze of fresh lemon juice.
If you prefer your syrup a little thicker, a touch of cornstarch will give your syrup that desired thickness. Once you’ve simmered and stirred to perfection, it’s time to transform your blueberry mixture into a silky smooth syrup. You can go for the full-on puree with an immersion blender or keep it chunky for that delightful burst of blueberry goodness with every bite.
Ingredients
Method
- In a saucepan, combine the blueberries, sugar, water, and lemon juice.
- Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally to dissolve the sugar and prevent sticking.
- If you prefer a thicker syrup, you can mix the cornstarch with a small amount of water to create a slurry. Add the slurry to the blueberry mixture and stir well.
- Continue simmering the mixture for about 10-15 minutes, or until the blueberries have softened and released their juices. If you added the cornstarch, the syrup will thicken slightly.
- Remove the saucepan from the heat and let the syrup cool for a few minutes.
- If you prefer a smooth syrup, you can use an immersion blender or a regular blender to puree the mixture until smooth. Alternatively, you can leave it chunky for a textured syrup.
- Strain the syrup through a fine-mesh sieve to remove any remaining solids. Press the mixture against the sieve with the back of a spoon to extract all the liquid.
- Allow the syrup to cool completely before serving. It will thicken slightly as it cools.
- Serve over pancakes, waffles, French toast, oatmeal, or other dishes as desired.
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