Source: Country Living
MAKES 2 CUPS
Not just a decadent topping for pancakes: Stir 2 tablespoons of Blueberry Syrup into 11/2 to 2 cups fresh lemonade and serve over ice for a refreshing twist on a classic summer cooler.
6 cups fresh blueberries
2 tablespoons minced fresh ginger
2 tablespoons honey
1 tablespoon lemon juice
1/4 cup sugar
1 Macerate the fruit: In a food processor, place blueberries and ginger and pulse to coarsely chop. Place contents in a glass bowl and stir in honey, lemon juice, and sugar. Cover and let stand for 2 hours.
2 Cook the syrup: In a large saucepan over medium high heat, place blueberry mixture and bring to a boil. Simmer for 5 minutes, stirring constantly. Remove from heat and strain into a bowl through cheesecloth or a fine sieve. Pour syrup into a pint jar. Cover and store in the refrigerator for up to 1 month.
Nutrition information per 2-tablespoon serving-protein: .4 g; fat: .2 g; carbohydrate: 13.2 g; fiber: 1.5 g; sodium: 3.5 mg; cholesterol: 0; calories: 51.