Blueberry Syrup for Ice Cream or Pancakes

Blueberry Syrup

I love blueberries!! They are by far my favorite fruit. They are small, not sour (usually) and they cook up really well in anything AND they are fun to pick if you take The Berry Ferry out to the fields ... at local farms.

This blueberry syrup is EASY and the taste is unreal... fresh and yummy.

Here's my granddaughter picking in the blueberry fields (this was 2 years ago - it's too early for blueberries here in Connecticut right now = but the strawberries will be in soon. Wheeeee).

The BERRY FERRY. YAY!

Here they are.. the sweet little beauties. It takes time picking blueberries because there are a whole bunch of green blueberries and some ripe blueberries mixed in.

And here they are after they are simmered with water, a little sugar, and some lemon juice.

Dish out some vanilla ice cream (or chocolate... I find that blueberries and chocolate are fine together - since they are both my favorites). Then pour on some warm, fresh blueberry sauce. Yummy.

Blueberry Sauce Recipe

1 pint (2 cups) of fresh blueberries (could be frozen also)
1 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch mixed with 2 tablespoons of cold water

Combine blueberries, water, lemon juice and sugar and bring to a low boil, stirring frequently.

Mix cornstarch with 2 tablespoons of water and stir into the blueberries, slowly.

Try not to crush the blueberries. Simmer for 5 to 10 minutes are until thickened.

Remove from heat and let cool somewhat. Pour into a clean container and this can be kept for a week in the refrigerator.