Here it is!!! I am slowly getting my kitchen back, so I was able to develop the syrup recipe. We photographed it with buttermilk pancakes, but you can use it on a number of things. I just poured the warm syrup over vanilla bean ice cream!! Creamy, syrupy, blueberry-ee — so good!! Serve it over pound cake, fresh fruit, waffles. You can even use it as a glaze for pork!
– Recipe can easily be doubled.
– I think the syrup is best served warm. Just heat in microwave about 30 seconds on High.
– Ground cinnamon can be optional. I love it so I put it in everything! I found out it also has some health benefits — it can help with blood sugar, clotting issues, soothing an upset stomach, and reducing arthritis pain. Who knew??
– If you don’t have pure maple syrup you can certainly use the imitation maple syrups, which are referred to as pancake syrup
Here’s the recipe!
Makes about 1 cup syrup
1 container (6 ounces) blueberries , rinsed and drained
3 tablespoons sugar
3 tablespoons pure maple syrup
2 tablespoons water
1/2 teaspoon grated lemon peel
1/4 teaspoon ground cinnamon (optional)
– In small saucepan, place 1/2 cup of the blueberries, and remaining ingredients. Heat over low heat until sugar dissolves, pressing blueberries against side of pan with spoon to crush slightly, about 4 minutes.
– Pour mixture into a fine strainer which is set over a bowl. Using back of spoon, press berries to release all the liquid. Discard the solids. To the syrup, add remaining blueberries.
– Store covered in refrigerator until ready to use.