- 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.
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