I am a sucker for flavored fruit syrups, but I can never bring myself to actually buy them at the grocery store. Have you ever checked out the ingredients on the back? This blueberry syrup has all real ingredients. It is simple to make, super flavorful, and is a great topping for your favorite buttermilk pancakes, ice cream, or even cheesecake.
I made this just this morning, and it was a hit with the kids. I am going to make a double or triple batch of this next time to keep in the freezer, or to can the next time we are on a canning binge.
Start with a pint of washed and picked through berries.
Toss those into a small sauce pan along with 1/2 cup of water, 1/2 cup of sugar, 1 tsp vanilla, and the juice of 1/2 a lemon.
Bring that up to a simmer, and stir frequently.
Let this mixture reduce by half, and then add 1 tsp of corn starch slurry and let it thicken the syrup. You can skip this step if you like your to be a bit thinner, but I prefer a thick, spoonable syrup.
This was great poured over my buttermilk pancakes! I will include a recipe for a smaller batch than the Corner Diner Pancakes I have posted. The recipe is a bit awkward to half, so I reduced it MY way. It made for a slightly different pancake, which I quite liked!
I wish you could taste this right now. I’m going to be tasting it again later on some fresh vanilla ice cream!
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