- 1 to 1 1/2 cups sugar
- 1 cup water
- 1 quart fresh blueberries, rinsed
- 1/4 teaspoon finely grated lime or lemon zest
- Pinch of salt
Combine 1 cup of the sugar and the water in a medium saucepan and bring to a boil, swirling to help dissolve the sugar. Add the blueberries, zest, and salt and return to a boil. Reduce the heat so that the liquid just simmers and cook until the berries burst and release their liquid, 5 to 7 minutes. Taste and add more sugar to achieve desired sweetness; this will depend on the sweetness of your berries.
Remove from the heat and allow the berries to cool in the syrup. Once cooled, strain the syrup through a fine-mesh sieve, allowing the berries to drain without pressing on them (this would make the syrup cloudy). Refrigerate syrup until you are ready to use, up to 1 week.
Note: Don't discard the macerated berries; they may be added to smoothies, cobblers, or spooned over vanilla ice cream.
Lobster and Sweet Corn Chowder
Emeril's Restaurant Sweet Corn Muffins
Poached Pears With Port Syrup And Blue Cheese
Pecan Waffles With Pecan And Banana Syrup
Chicken and Smoked Sausage Gumbo
Cane Syrup Pecan Bread Pudding with Espresso Creme Anglaise
Kale And Chickpea Stew