Blueberry Syrup

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.

READER'S COMMENT:

"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. "

Makes: About 2 cups

Active Time: 10 minutes

Total Time: 35 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

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.

Tips & Notes

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

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.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate

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