Maple Blueberry Syrup

This is a delicious, easy and versatile recipe for homemade blueberry syrup from Joy the Baker.  We use it to make our own blueberry sodas (just add carbonated water and ice).  We also used it as a syrup over pancakes or homemade waffles. 

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

3 cups water
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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