Lemon-Blueberry Syrup
Lynley Jones
Delicious alternative to maple syrup on Pancakes, waffles or French toast, or as a topping to drizzle on ice cream.
Ingredients
Lemon-Blueberry Syrup on pancakes made in the Adventure Kitchen.
2/3 cup water
2/3 cup sugar
Zest of 2 lemons
A half-pint of blueberries, fresh or frozen
1 very small pinch of coarse salt
Instructions
1. Add all ingredients to a small saucepan over medium-high heat and whisk them together to combine. Use a potato masher to smash the blueberries and release their color and flavor.
2. After the mixture starts to boil, turn the heat to medium and simmer for about 8-10 minutes to reduce to a more syrupy consistency and concentrate the flavors.
3. Pour the sauce through a strainer set over a syrup pitcher or measuring cup (whatever you will serve the syrup in). Press the juices from the solid pieces that remain in the strainer, then discard them or save them for another purpose.
4. Serve warm or at room temperature. Can be kept covered in the refrigerator for a few weeks.