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Blueberry Syrup

July/August 1998

Your rating: None Average: 2.7 (3 votes)

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. "
Blueberry Syrup Recipe

Makes: About 2 cups

Active Time:

Total Time:

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.

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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