Blueberry Lemon Syrup
"From Karen Solomon's cookbook: "Can it, Bottle it, Smoke it" I will use this syrup for my Kombucha's second fermentation. It's good for sodas and cocktails."
Original is 4 cups servings
Ingredients
Nutritional
- Serving Size: 1 (395 g)
- Calories 484.8
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 46.4 mg
- Total Carbohydrate - 125 g
- Dietary Fiber - 4.3 g
- Sugars - 116.6 g
- Protein - 1.3 g
- Calcium - 17.2 mg
- Iron - 0.6 mg
- Vitamin C - 21.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the fruit, sugar, and water in a large saucepan over medium heat and bring to a gentle boil (but be careful not to let it boil over). Reduce the heat and simmer, covered, for 3 minutes—just enough time to let the berries release their juice. Take the pan off the heat and stir to cool slightly. Pour the contents of the pan through a fine-mesh sieve set over a large bowl, stirring but not pressing the berries to harvest as much syrup as possible.
Step 2
Reserve the berries for another use. (But don’t toss them out! Puree them in a blender to make a great jam, or use them as an ice cream topping, pie filling, or compote.) Stir the lemon juice and the salt into the syrup.
Step 3
Using a funnel, pour the syrup into a glass bottle for storing in the refrigerator, where it will keep for up to 6 weeks. For long-term storage, pour into canning jars and process for 10 minutes. Canned, it will last 1 year.
Tips
No special items needed.
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