Blueberry Syrup – All Natural

Blueberry Syrup - Syrup

This is a no-brainer, and it takes almost no time, but its so beautiful and goes with so many things I couldn’t pass up posting it. On pancakes and waffles in place of the traditional maple syrup. On oatmeal or cereal. On Ice cream, or in smoothies. On yogurt (as pictured below) is unbelievable wonderful! Its so much more enjoyable to eat your own homemade yogurt with homemade blueberry sauce than to peel the foil off a Yoplait cup and toss out the packaging afterward. I’m making a tart tomorrow, and I plan to blend the blueberry syrup in the custard mixture in place of honey.

Blueberry Syrup - Yogurt

Blueberry Syrup

1 cup fresh or frozen blueberries
1/4 cup water
1-2 tablespoons honey
Juice of 1/2 a lime


Blend with handmixer, blender, or food processor, the blueberries, water, and honey. Pour into pan and bring to a boil. Reduce heat to low and let simmer for 10 minutes, stirring occationally. Remove from heat and stir in lime juice. Keep in fridge up to a week, or in the freezer for a month.

Some people add arrowroot or cornstarch to their syrup to help it thicken, but I prefer the consistency a bit runnier, and it feels more natural to me. Feel free to stir in a tablespoon of either one of those thickening agents, but be careful not to let it clump. Remember that if you use cornstarch you cannot freeze this sauce.


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