A couple of weekends ago I had a hankering to make something fun and fruity to keep in the fridge for my favorite breakfast dishes like buttermilk pancakes and baked oatmeal. I had picked up a bunch of fresh blueberries at the farmers market, so I thought I'd play around with those and ended up with a delicious blueberry syrup!
This is a very simple recipe, as are most of the recipes from my cottage kitchen.
Ingredients: 1 cup white sugar 1 cup water 1 whole lemon, washed and zested 1 pint fresh blueberries (I think a bag of frozen or wild blueberries would do just fine as well)
Preparation: Combine the sugar and water in a medium saucepan over high heat and bring to a boil. Reduce heat to medium and maintain a nice simmer for 5 minutes, stirring occasionally. The the meantime, wash the blueberries and lemon. Zest the lemon until you have about 1 tablespoon of zest. Add the blueberries and lemon zest to the pan and simmer for about 4 minutes, then gently smash them with a potato masher. Simmer for another 5 minutes. Remove the pan from the heat and pour the mixture through a strainer into a bowl. Pour the strained liquid back into the pan and simmer for another 2 to 3 minutes, allowing enough water to evaporate so it forms a good syrup texture. Keep in mind this will thicken up after it cools, so it's okay if the mixture is pretty thin while it's still hot.
After the desired consistency is reached, strain the mixture again if necessary. Allow the syrup to cool for a good 15 minutes, then funnel into a cute bottle and refrigerate. I think this should last a good month or so in the fridge, and longer if you keep it in the freezer (a luxury I am currently living without, as my sweet little cottage kitchen only has room for a college dorm fridge).