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“Adding smashed fresh ginger to the syrup as it cooks infuses it with flavor. Try on vanilla ice cream or lemon sorbet.”
3 cups blueberries
½ cup sugar
½ cup light corn syrup
¼ cup water
2 coin-sized slices fresh ginger, peeled and smashed
2 tablespoons lemon juice
1Mix 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.
2Strain 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.