Adding smashed fresh ginger to the syrup as it cooks infuses it with flavor. Try on vanilla ice cream or lemon sorbet. Source: EatingWell Magazine, July/August 1998

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • 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.

  • Strain mixture through a fine-mesh sieve into a bowl. Stir in lemon juice. Serve warm or chilled.


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

Nutrition Facts

36 calories; 0.1 g total fat; 4 mg sodium. 12 mg potassium; 9.5 g carbohydrates; 0.3 g fiber; 9 g sugar; 0.1 g protein; 8 IU vitamin a iu; 2 mg vitamin c; 1 mcg folate; 2 mg calcium; 1 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
Duh! Duh! so use less sugar. Sure a 'recipe' ought to be exact but using common sense one can adjust to taste. This is a great recipe that everybody ought to try just don't rely on exact measures. I used 'some' sugar a little bit of honey put in raspberries blueberries and some fresh pineapple that was sitting around and it is excellent. Pros: excellent flavor Cons: so some of the details are inexact: innovate Read More
Rating: 2 stars
Notice how they don't give you the grams of sugar in the nutrition information. That's because between the 1/2 cup sugar and the corn starch the grams are probably off the charts. Way too much sugar. Read More