Thursday, October 27, 2011

Blueberry Maple Syrup

Blueberry Maple Syrup
1 cup frozen SVO blueberries
5 tablespoons sugar
1 tablespoon cornstarch
1 ½ tablespoons lemon juice
6 tablespoons pure maple syrup
Combine the berries, sugar, and ½ cup water in a saucepan and cook over medium heat until sugar is dissolved. Remove from heat. Dissolve the cornstarch in 1 tablespoon cold water. Whisk into the berries. Bring to a boil and let boil while whisking for 2 minutes. Add lemon juice. Strain the syrup through a sieve into a bowl, pressing the berries with a spatula to extract all the liquids. Discard the solids and stir in the maple syrup.



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