Blueberry Syrup
February 28th, 2017 
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Looking for a quick way to spice up your waffle, pancake and French toast game? We all love maple syrup, but sometimes you just want a little more magic. Berries are great, but lets face the facts, they can go bad quickly sitting in the refrigerator. I found a great way to rectify that problem. I added my blueberries to the maple syrup and voilà, behold the magic of blueberry maple deliciousness.
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Blueberry Syrup
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1 cup
10 minutes
10 minutes
- ½ cup fresh organic blueberries or frozen
- ½ cup pure maple syrup
- Place berries and maple syrup in a small sauce pot, on medium high heat and bring to a boil.
- Reduce heat and simmer for 5 minutes, stirring occasionally, or until blueberries start to break down.
- Serve warm over waffles, pancakes or ice cream.
- This syrup can be stored in an air tight container for up to two weeks.
- Try swapping out blueberries for raspberries or blackberries.
- Try scraping open half of a vanilla bean and place the vanilla and the whole pod into the pot with the syrup and berries, then simmer. Discard the pod before serving.
