Blueberry Syrup

http://www.eatingwell.com/recipes/blueberry_syrup.html

From EatingWell:  July/August 1998

Adding smashed fresh ginger to the syrup as it cooks infused it with flavor. Try on vanilla ice cream or lemon sorbet.

About 2 cups | Active Time: 10 minutes | Total Time: 35 minutes

Ingredients

• 3 cups blueberries
• 1/2 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 coin-sized slices fresh ginger, peeled and smashed
• 2 tablespoons lemon juice

Preparation

1. Mix berries, sugar, corn syrup, water and ginger in a heavy saucepan. Bring to a simmer, stirring until sugar dissolves. Simmer, uncovered, for 5 minutes. Reduce heat to low; simmer, stirring occasionally, until blueberries have broken down, 25 to 30 minutes.
2. Strain mixture through a fine-mesh sieve into a bowl. Stir in lemon juice. Serve warm or chilled.

Nutrition

Per tablespoon : 35 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 9 g Carbohydrates; 0 g Protein; 0 g Fiber; 3 mg Sodium; 13 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate

Tips & Notes

• Make Ahead Tip: Refrigerate for up to 1 week or freeze for up to 6 months.