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Blueberry Syrup

  • Yield: About 1 cup


  • 1 cup fresh or thawed frozen blueberries
  • 3/4 cup sugar
  • 1/3 cup water
  • 2 teaspoons fresh lemon juice


  • In a saucepan, combine the ingredients and bring to a boil. Lower the heat and simmer until thickened to desired consistency. Remove from the heat and let cool to room temperature before serving with the Cheesecake Ice Cream. (If thinner syrup is desired, strain through a fine mesh strainer while still hot.)