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Blueberry Syrup

Course: Appetizers and Dips
Author: Christina Hitchcock


  • 4 cups fresh or frozen blueberries
  • 1/2 cup water
  • 2 Tbsp sugar
  • 2 Tbsp lemon juice
  • zest of 1 lemon - or 1 drop lemon essential oil
  • 1/2 Tbsp cornstarch
  • 1/4 cup cold water


  • In a small saucepan, add blueberries, ½ cup water, and 2 Tbsp sugar, lemon juice, and lemon zest or lemon oil and heat to a boil. Reduce heat to a simmer and cook for 6-7 minutes.
  • In a small bowl combine ½ Tbsp cornstarch and ¼ cold water till well mixed together. Add cornstarch mixture to blueberry mixture and simmer for 3-4 minutes or until desired thickness.
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