Blueberry Syrup and yogurt
What do you do when you’ve got a lot of blueberries that are about a day away from going bad? …Well yes, I suppose you could eat them in a desperate blue frenzy, but I had my sights set on something different. Something sweet with a very slight hint of vanilla. Something that would go with my pancakes and yogurt.
I’ve got two words for you: Blueberry. Syrup.
As you can see from the photo, I didn’t whip up the berries to make a smooth syrup. I opted to keep the berries whole. Which I suppose makes this recipe a fruit compote of sorts, but because this still has a more syrupy consistency, I’m sticking to my guns here and calling it syrup.
It was delicious on our pancakes last weekend (recipe to come soon), and it was amazing on my yogurt. Make this stuff and you will never buy “fruit on the bottom” yogurt again. I promise.
Blueberry Syrup
Makes about 1.5 cups of syrup
¼ c. water
¼ c. granulated sugar
Juice of ½ lemon
1 ½ c. fresh blueberries, washed
½ tsp. of vanilla extract
In a saucepan on medium-high heat, bring the water, sugar and lemon juice to a simmer, being sure to dissolve the sugar. Add in the vanilla extract and blueberries. As the berries cook, break them up with a heat-proof spoon. Keep the berries to a light simmer for about 20 minutes (until the mixture thickens to a syrupy consistency). Once it’s done, let the mixture cool a little and take a hand blender and process the blueberries until smooth. Or you can just let the berries be and have sort of chunky syrup. Either way, the results are delicious!
Try out the recipe and let me know how it turns out! Enjoy!
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