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Homemade Blueberry Syrup
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Description
With minimal ingredients, you can make a delicious gluten-free blueberry syrup for pancakes, french toast, or waffles! If you like the chunks of blueberries in your syrup, then skip the straining steps.
Ingredients
- 2-½ cups Fresh Or Frozen Blueberries
- ½ cups Granulated Sugar
- 1 teaspoon Vanilla Extract
- ¼ cups Water
- 1 Tablespoon Cornstarch Dissolved In 2 Tablespoons Water
Preparation
Combine blueberries, sugar, vanilla, and water in a pot. Use a potato masher to mash the berries. Cook the mixture over medium-high heat until it reaches a boil. Reduce heat to medium and boil for 3–4 minutes.
In a small bowl, mix together corn starch with 2 tablespoons water. Stir the corn starch mixture into the blueberries. Heat until slightly thickened. Remove from the heat.
Pour blueberry mixture through a fine strainer, using the back of a rubber spatula to push the liquid through, leaving the pulp of the berries behind. For a smoother syrup, strain the liquid through a cheesecloth after it has been passed through the mesh strainer.
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