“What else can I put this on?” Blueberry Syrup

Everyone needs a little fresh blueberry syrup in their life.

Summertime is just about upon us and their are many fresh berries ripe for the picking (or “picking” out of your local grocery store or farmer’s market).

The hardest part about this super easy recipe is going to be deciding what to put this on first!

We made a blueberry sundae with it, but it would have been just as happy on waffles, pancakes, or layered in a parfait.

In this recipe I used natural almond flavoring because we were using almonds in the sundae. That can easily be replaced with all-natural gluten free vanilla or the tiny black seeds from the inside of a vanilla bean pod. (2-3 beans would suffice)

Look for an all-natural gluten free almond extract or vanilla extract.

This recipe starts with making “simple syrup” with water and granulated sugar. It is done when it coats the back of a spoon.

Add the blueberries and almond extract.

As they simmer, the blueberries will begin to “pop” and turn into a syrup.

Some berries are left almost whole as they thicken into a syrup.

What else can I put this on? Blueberry Syrup

Servings
approximately 2 cups

Ingredients

Homemade blueberry syrup
  • 1 cup granulated sugar
  • 1/3 cup water
  • 2 pints blueberries
  • 1 tsp all-natural gf almond or vanilla extract
  • 1/2 tsp corn starch - as needed

Directions

  • Heat the sugar and water in a sauce pan over medium/high heat.
  • Continue to stir until the consistency is slightly syrupy and coats the back of a spoon. (about 2-5 minutes)
  • Add the berries and extract.
  • Stir occasionally as the berries begin to "pop" and become syrupy (5-10 minutes) *This varies due to the how juicy the berries are that you use.
  • Once desired "syrup" consistency is reached, remove from heat and transfer to serving bowl.
  • If after 10 minutes, if the blueberries are still watery (due to the juice content in the berries), add a little bit of corn starch and stir well.
  • This can be served hot or cold and can be kept in the refrigerator for a week.
Prep Time:
Cook Time: 10 - 15 Minutes
Total Time: 10 - 20 Hours
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  1. [...] is the home I found for my fresh blueberry syrup today… because what  ice cream doesn’t love a warm [...]

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