Sweet syrup used for drinks, pancakes, or ice cream topping.
Servings: 2 Cups
- 1 Cup Sugar
- 1 Cup Water
- 1 Quart Fresh Blueberries
- 1/2 Lemon Zest
Combine sugar and water in a small saucepan. Bring it to a boil over medium heat and stir until all the sugar is dissolved.
Use your vegetable peeler to peel the zest off half of your lemon.
Add the blueberries and lemon zest to the pot. Simmer for about 10 minutes, until berries begin to burst.
Remove from the heat and allow to cool.
Strain through a fine mesh sieve or strainer. Use cheesecloth if you do not have a fine mesh strainer.
Refrigerate for up to one week in an airtight container, or glass jar.