Description
Perfect juicy blueberry syrup for pancakes or waffles.
Ingredients
- 1 pint Blueberries, Rinsed
- ¼ cups Light Corn Syrup
- 2 Tablespoons Powdered Sugar
- 1 Tablespoon Butter
- 1 teaspoon Lemon Zest
- 3 teaspoons Lemon Juice, Divided
- ¼ teaspoons Cardamom
Preparation
Add blueberries, corn syrup, powdered sugar, butter, lemon zest, 1 teaspoon lemon juice, and cardamom to a medium sauce pan. Heat over medium high heat until it starts to boil. Turn to medium low and simmer for 15 minutes, stirring occasionally. If too much liquid evaporates, add water one tablespoon at a time. After about 15 minutes the syrup will thicken. Remove from heat and stir in the remaining 2 teaspoons of lemon juice. Cool slightly.
Serve over pancakes or waffles. Store covered in the fridge for one week.
