Homemade Blueberry Syrup
How to make the best homemade blueberry syrup for your pancakes, waffles and desserts! My two secret ingredients make all the difference between a good blueberry sauce and a spectacular one!
Servings: 12
Calories: 46kcal
Ingredients
- one pint blueberries fresh or frozen (2 cups)
- 1 cup water
- ½ cup honey
- 1 teaspoon salted butter
- ½ teaspoon blueberry extract
- one batch cornstarch slurry
Instructions
- Prepare the cornstarch slurry and set aside.
- In a medium saucepan, bring the water, honey, and blueberries to a boil, making sure to stir occasionally.
- Reduce the heat and simmer for about 10 minutes, stirring occasionally to ensure the mixture doesn't stick to the bottom of the sauce pan.
- While the sauce is cooking, break down some of the blueberries by crushing them on the side of the pot.
- Once the mixture has cooked for 10 minutes, remove from the heat.
- Stir in the butter and the blueberry extract until combined.
- For a smooth syrup, use an immersion blender in the syrup to blend it until smooth.
- Store in an airtight jar in the refrigerator for up to two weeks. Warm up the syrup before serving.
Nutrition
Calories: 46kcal | Carbohydrates: 12g | Protein: 0.05g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 7mg | Fiber: 0.03g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg