Tuesday, July 20, 2010

Blueberry Syrup

I cut this recipe in half for us, but I loved this recipe. Next time I'm eating it on stuffed french toast! I loved that I could taste the blueberries more than sugar.

Recipe from: Erika's Sweet Tooth

1/2 c. sugar
2 T. cornstarch
1 c. cold water
4 c. fresh or frozen blueberries

For topping, in a large saucepan, combine sugar, cornstarch and water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
*Great served with Blueberry Pancakes or Ice cream
The consistency is more like a blueberry topping, then a syrup. It's perfect because it's not too sweet, but just sweet enough. It does take a lot of blueberries to make.

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