December 1, 2008

Blueberry Syrup


2 cups frozen blueberries, thawed

1/2 cup sugar

1/4 cup water

1/4 cup light corn syrup

1 Tablespoon corn starch

2 teaspoons lemon juice


In 1 quart microwave-safe container combine sugar & cornstarch.  Stir in water, corn syrup & lemon juice.  Add blueberries.

Microwave 4-5 minutes or until thick. 

Stores in refrigerator for up to one week. 


To adjust how thick the syrup is, add corn starch one teaspoon at a time.

No comments: