I have been doing delayed spring cleaning around here this weekend. Blondie didn’t come to visit (last minute Cubs tickets or some nonsense 🙂 ), so I have been spending some time doing the cleaning and organizing that I neglect the weekends that I visit him or he visits me (which is almost every weekend). And I am writing up this recipe so that I can put off the pile of laundry that is calling my name.
A couple of weeks ago, Blondie and I went blueberry picking. Aside from the biting flies, we had a great time. And there were just enough extra blueberries from that pie (which I have been dreaming about having again) to make syrup.
I actually made this syrup that same weekend, but I hadn’t had it on anything other than on a spoon. I didn’t want the berries to go to waste, but there weren’t enough to make preserves.
How to use it:
- Use it on crepes or pancakes.
- It makes a great cocktail – add 2 T to a 12 ounce sorghum beer.
- Add it to sparkling water or club soda for a sweet & spicy soda
|Blueberry Ginger Syrup||
- 4 cups (560 grams) blueberries rinsed and drained
- 1/2 cup finely chopped ginger
- 2 cups water
- 1 cup (200 grams) sugar
- Bring the blueberries, ginger and water to a boil in a medium saucepan and then reduce heat to low. Cook for 15 minutes.
- Strain the mixture through a cheesecloth lined colander, pressing the liquid from the fruit with a wooden spoon.
- Return the juice to the saucepan and add the sugar. Bring to a boil and cook for 5 minutes.
- Transfer to a bottle or jar and cool to room temperature before refrigerating. The syrup will keep for several weeks (but it might not last!) in the fridge.
Add about 1/4 cup of the syrup to club soda for a fizzy berry pop or to a cold beer for a great summer cocktail.