This magical syrup from my friend Zoë, is a pretty versatile recipe. I’ve made it using strawberries before, but thought blueberries might be a nice treat. I suspect you could sub any old berry and it would work out great. I had to stop myself from continuously drizzling it into my mouth. But it was hard. This syrup is pretty addicting.
Ingredients
2 1/2 cups blueberries, fresh or frozen
1 cup water, divided
1/2 cup pure maple syrup
1 tablespoon lemon juice
Directions
In a medium sauce pan, bring berries with 1/2 cup water to a simmer. Once berries are bubbling, mash with a potato masher to break them up. Push the berries into a strainer set over a large measuring cup. You should end up with about 1 1/4 cups of juice. Save the solid chunks to use in a smoothie or different recipe.
Rinse out your pan and set it back on the stove. Add 1/2 cup water and the maple syrup to the pot and simmer 10 minutes or until reduced by about half.
Add the berry juice, lemon juice, and a pinch of salt to the maple syrup mixture. Bring to a simmer and cook 5 more minutes. Cool and then pour into a jar. Keeps for months in the fridge. Enjoy!
*This recipe makes 1 pint of syrup.
Bonnie in Georgia says
Good Morning Maine Mavis,
Syrup looks yummy! Do you have any orchid tips?
Thank you
Karen L Andersen says
My homemade syrup is the product of my failed jellies!
Lace Faerie says
I’m confused. Why boil 1/2 cup water and 1/2 cup maple syrup to reduce by half? Why not just add the maple syrup with out adding the last 1/2 water?
Lynne says
I came here with the same question!
Dianne says
Yummy, yummy, yummy…love blueberry anything!
Sharon says
How long does it last? Can you freeze it?
Mavis Butterfield says
This recipe keeps for months in the fridge. I have never frozen maple syrup before.