Homemade Blueberry Syrup

Makes about 4 cups.

* 5 cups organic blueberries, washed
* 3 cups water
* 1 cup Turbinado sugar, firmly packed (or white sugar)
* 1 organic lemon, whole, washed

1. Using a sharp paring knife, peel three or four strips of lemon peel from the lemon. Skin should be about 1/2 inch wide and not have too much of the bitter pith or white part on it. Then juice the lemon, and set both zest and juice aside.
2. Place blueberries and 1 cup of the water in a medium pot. Don’t worry about stems or leaves; they will be strained out later. Using a potato masher, crush the berries.

3. Over medium-high heat, bring the berries and water to a boil, then lower the temperature to medium-low. Simmer berries for 15 minutes, stirring occasionally. They will darken considerably.
4. Remove pot from heat and ladle berries into a fine sieve set over a heat-proof bowl or measuring cup. Using the back of a smaller ladle, press on the berry solids to extract as much juice as possible. Discard solids.

5. Wash out your pot, then add the remaining 2 cups of water, lemon peel (not juice yet), and the sugar. Bring to a boil and boil rapidly for about 15 minutes until the mixture thickens (or reaches 225°F).
6. Add blueberry juice and 2 tablespoons lemon juice and stir to combine. Boil another minute or two. Remove from heat and allow to cool. Remove lemon zest.
7. Using a funnel, pour syrup into clean jars. Top with lid and store in the refrigerator for up to six months.

Serve the syrup or honey table top with a really chic Honey and Syrup Dispenser.

WMF Kult Honey and Syrup Dispenser.

Related posts:

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2. Superfood Alert: Blueberries
3. Panini Press Brownies

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Related posts:

1. Tips for Selecting New Cookware
2. Kitchen Islands
3. I Want That Kitchen