The only sugar added is in the form of pure maple syrup, so you can feel a little better about it. I loved it and want to make it again sometime! Maybe using frozen blackberries next time.
Maple Blueberry Syrup
adapted from Joy the Baker
1 (16-ounce) bag frozen blueberries, thawed or still frozen is fine.
juice of half a lemon
small handful of fresh mint leaves
1/2 cup pure maple syrup
1. In a saucepan, combine water, frozen blueberries, lemon juice, mint leaves, and maple syrup. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat and strain through a fine mesh strainer into a large bowl. Using a spatula, press the blueberries into the strainer, releasing any juices.
2. Return the warm, strained liquid to the saucepan. Bring to a boil once again, reduce heat and simmer for about 10-25 minutes, until syrup is reduced to 2 cups of liquid. Place in a jar and allow to cool in the refrigerator.
3. To make blueberry soda, add a few tablespoons of blueberry syrup to iced soda water. Also good over pancakes or waffles. Enjoy!
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