Ingredients
Thickening Agent
- 1 tbsp corn starch
- 2 tbsp cold water
Syrup Base
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1/2 cup water
Instructions
- Prepare the Corn Starch Slurry: In a small bowl, mix one tablespoon of corn starch with two tablespoons of cold water until fully dissolved. This mixture will act as a thickener for the syrup. Set it aside while you start cooking the berries.
- Simmer the Blueberries: In a medium saucepan, combine one cup of fresh blueberries, half a cup of sugar, and half a cup of water. Place the pan over medium-low heat and allow it to simmer gently. There’s no need to bring it to a full boil; just let the berries soften as the sugar dissolves.
- Incorporate the Slurry: Once the berries have softened and the liquid starts to thicken slightly, gradually stir in the prepared corn starch slurry into the berry mixture to avoid lumps.
- Cook to Syrup Consistency: Continue cooking the mixture over medium-low heat for approximately 20 minutes. Stir frequently to prevent sticking and ensure it thickens into a smooth syrupy texture. Once it reaches the desired thickness, remove the pan from heat.
- Cool and Serve: Let the syrup cool for about five minutes; it will thicken a bit more as it cools. Pour your freshly made blueberry syrup over your favorite waffles, pancakes, or ice cream and enjoy a burst of fresh berry flavor.
Notes
- Use fresh blueberries for the best flavor, but frozen blueberries can be used as a substitute; just thaw before cooking.
- The syrup thickens as it cools, so don’t worry if it seems slightly thin right off the stove.
- Adjust sugar amount based on your sweetness preference or substitute with a natural sweetener for a healthier option.
- Store leftover syrup in an airtight container in the refrigerator for up to one week.
- If you prefer a smooth syrup without blueberry pieces, you can strain the mixture before cooling.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
