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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.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1998

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Recipe Summary test

total:
35 mins
Servings:
32
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Ingredients

Ingredient Checklist

Directions

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.

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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

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.
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