When fresh blueberries are in the grocery store, its hard for me to turn them down. I may have been a little crazy this past week and purchased a huge carton. Now, I could have froze some of the berries and used them for my smoothy or oatmeal in the mornings, but guess what?! Ice cream was also on sale (and somehow ended up in my shopping basket)...which gave me the perfect excuse to use the extra berries to make homemade blueberry syrup!
Homemade Blueberry Syrup
{yield: 1 cup}
1½ cup fresh blueberries
1 cup cold water
1 cup granulated sugar
1 tbsp. fresh squeezed lemon juice
½ tsp. vanilla extract
In a medium sauce pan, combine the fresh blueberries, water, sugar and fresh squeezed lemon juice. Bring mixture to a boil over medium heat, then reduce heat and let simmer for 15 minutes. Remove from heat, stir in the vanilla extract and serve right away or allow it to cool to room temperate before covering and refrigerating.
Now remember this is a syrup, so it will be on the thinner side, but I find it to be the perfect topping for ice cream, yogurt, oatmeal, pancakes, pound cake...I think you get the idea. It is pretty much great on anything!
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