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Blueberry Maple Syrup
This easy-to-make blueberry syrup is sweetened with maple syrup. A little lemon juice brightens the flavor. Use it on pancakes or on biscuits. Or puree it and to use in your favorite drinks. The recipe works with either fresh or frozen blueberries.
recipe adapted from The New York Times; Genevieve Ko.
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 8 servings
Calories 55 kcal
Ingredients
- 2 cups blueberries, washed
- zest and juice of one lemon (about 2 tablespoons juice)
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
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Place blueberries, lemon zest, and lemon juice in a small saucepan. Heat over medium-high until some of the blueberries begin to pop, about three minutes. Stir the berries occasionally.
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Add the maple syrup and vanilla. Cook for about one minute.
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Serve warm. Store leftover syrup covered in the refrigerator for up to one week.
For a smooth syrup, let the syrup cool and puree it with a blender.