Sunday, June 01, 2014

Blueberry Rum Syrup

This syrup is delicious over pancakes, french toast, sponge cake or even ice cream!  It's a great way to use up blueberries picked from early in the season.

You'll Need:
  • 2 cups water
  • 2 cups sugar
  • 2 cups fresh or frozen blueberries
  • juice and zest from 1 lemon
  • 1/4 cup rum
Place water and sugar in a medium size sauce pan and bring to a boil.  Allow to boil for 15 minutes, add blueberries, lemon juice and zest.  Allow to simmer for another 15 minutes.  Remove from heat and add the rum, stir.  Leftovers can be stored in the fridge and reheated.  For a thicker sauce, add in 1 tablespoon of cornstarch into the rum and add at the end of simmering time.

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