Blueberry Syrup

I continue to have a strong supply of just-picked blueberries that I simply must create something delicious with. Today's recipe is Blueberry Syrup, made with Wholesome Sweeteners Light Corn Syrup (which I received a complimentary sample of).

Blueberry Syrup reminds me of a lazy summer day with salt water breezes.

When my family visited Cape Cod for summer vacations, we would make at least one breakfast outing to The Pancake House. Long before the days of iHOP, The Pancake House served dozens of different flavors of syrups. (I'm pretty sure I would appalled by the ingredients in those syrups today.)

It's hard to claim that my version of Blueberry Syrup is healthy -- it is pretty much all sugar -- but at least I used fresh blueberries and kept the added sugar low.

Blueberry Syrup

1 ½ cups fresh blueberries, crushed
2 tablespoons Wholesome Sweeteners organic cane sugar
2 tablespoons Wholesome Sweeteners organic light corn syrup
½ tablespoon fresh lemon juice

Combine all of the ingredients in a small non-reactive saucepan over medium-low heat for about 5 minutes until the sugar is melted.

Bring the mixture to a boil over medium-high heat and boil until slightly thickened, about 10 minutes. Strain the sauce from the skins. My favorite trick for straining skins and seeds is to place a double mesh strainer directly over a bowl:

Let the sauce cool, then transfer it to a jar and refrigerate. Drizzle it over ice cream, pancakes, or chocolate cake! This recipe makes about 3/4 cup of syrup. Scale up if you need more or if you have lots of blueberries!