Blueberry Syrup

Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Patsy Jamieson
Source: EatingWell Magazine, July/August 1998

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Recipe Summary

total:
35 mins
Servings:
32

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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

Tips

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

Nutrition Facts

Serving Size: 1 tablespoon
Per Serving:
36 calories; protein 0.1g; carbohydrates 9.5g; dietary fiber 0.3g; sugars 8.8g; fat 0.1g; vitamin a iu 7.6IU; vitamin c 1.7mg; folate 1mcg; calcium 1.7mg; magnesium 1mg; potassium 12.3mg; sodium 3.7mg.
Exchanges:

1/2 other carbohydrate

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Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
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EatingWell User
Rating: 2 stars
10/30/2011
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
aykayeh@gmail.com
Rating: 4 stars
09/02/2013
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
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