“Mom, how can the syrup be all gone? I have a plate full of pancakes s and no syrup?”
Syrup and gone were two words that I thought I’d never hear in the same sentence, but alas, my son was correct, and this equaled a first world problem in his mind.
The industrial size, never ending, gallon of syrup had been devoured which necessitated some quick improvisation.
Homemade Blueberry Syrup to the rescue.
Does the idea of making your own simple syrup scare you?
Trust me, it’s so incredibly easy and once you’ve given it a try, you may never go back. You can double or triple this recipe because it will keep in the refrigerator for up to one week.
Homemade syrup helps you avoid any additional preservatives, but if you are trying for a completely healthy syrup option, you can always substitute an alternative sweetener.
I served this simple blueberry syrup over my Homemade Blueberry Ricotta Pancakes , and I thought that I’d just pulled up to a restaurant table.
Trust me, if you have never made your own syrup, do it now. You will feel so Betty Crockerish and realize just how little effort it takes to make your family think you are so gourmet. 🙂
Recipe: Homemade Blueberry Syrup
Summary: This not too sweet homemade blueberry syrup whips up in five minutes and is loaded with whole blueberries.
- 2 cups of fresh or frozen blueberries
- 1/2 cup water
- 1/3 cup of sugar
- 2 teaspoons lime or lemon juice
- Combine one cup of the blueberries, the sugar, water and your choice of citrus juice in small saucepan.
- Cook and stir on medium heat for 2-3 minutes until the sugar dissolves.
- Bring to a boil.
- Reduce heat to low and simmer, uncovered for 15-20 minutes or until it begins to thicken.
- Stir occasionally throughout cooking time.
- Stir in remaining cup of blueberries and cook for 2-3 more minutes until blueberries become soft.
- Serve warm,
- Makes one cup. (I always double or triple this recipe.)
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4