One of the biggest reasons I think most people never try to make syrup from scratch is that they have no idea just how easy it is. This recipe for blueberry syrup, which goes wonderfully with our Old Fashioned Homemade Pancakes, uses just 4 simple ingredients ( one of which is water). Recipes seldom get much easier – or more delicious!
3 cups fresh or frozen blueberries
2 cups water
1 strip of lemon zest (taken off with a vegetable peeler)
Juice of one lemon
In a pot, combine the blueberries with 1/2 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes. Note: When crushing the berries (below), things sort of get worse before they gets better – so don’t freak out…
When it’s ready to be strained, it should look about like this (below). At this point, strain the juice into a heatproof measuring cup, pressing hard on the solids. Having extracted the juice, you can then discard the solids.Rinse out the pot. Add the sugar, lemon zest and the remaining water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat for 25 minutes (cooking at a consistent 225°, as measured by a candy thermometer if you have one, for 20 minutes will also work). Add the strained blueberries and lemon juice, and boil over high heat for 1 minute. Remove the strip of lemon zest and allow the syrup cool before serving.
Note: To store, pour the syrup into a seal-able bottle or jar, and refrigerate. (It can be stored in the refrigerator for up to 6 months.)