Blueberry Syrup

Add berries, sugar and water to a saucepan on medium heat. Stir gently and then using a potato masher, mash the blueberries. Allow the blueberries to come to a rolling boil while continuously stirring (be sure you’re there to watch it or it will burn). Add corn starch or Wondra (follow the directions on the Wondra label) to a separate small bowl, then add a ladleful of the hot syrup mixture to the thickening agent. Stir and then add back to the blueberries. Continue to stir until it’s at syrup consistency.

I like less sugar in my syrups, so if you desire, add more if you like a really sugary-sweet syrup. You may also desire to add a touch of cinnamon for a kick.

Warning: be sure to start with just a teaspoon of your thickening agent. Stir for five minutes. If it doesn’t thicken enough, add a bit more. Overdoing it will make it taste chalky and the syrup could overthicken. It’s better to start out with very little than to ruin your syrup!

Bon appetit!