What's On The Side: Blueberry Syrup

This recipe was inspired by a recent episode of Ask Aida in which Aida made blueberry syrup by combining together blueberries and maple syrup. I decided that for my blueberry syrup, I would combine blueberries with simple syrup (sugar and water) plus a few other ingredients, so that it could be used for more than just a pancake topping. Ironically, the first meal we used the blueberry syrup for was pancakes -- ah well. However, I think this blueberry syrup would also make an excellent topping for ice cream or yogurt and as an easy mix-in for a smoothie or milkshake. Hmm, and perhaps an addition to a cocktail, too?

Blueberry Syrup
makes 2 cups

1/2 cup raw sugar
1/2 cup water
1 pint blueberries
1 teaspoon vanilla extract
juice from 1/2 a lemon
1/2 teaspoon lemon zest
1 tablespoon cornstarch

1. Heat the water in a medium-sized sauce pot over medium-high heat. Stir in the sugar.
2. Bring the mixture to a boil. Add in the blueberries, vanilla, lemon juice, and lemon zest.
3. Reduce the heat to medium-low and let simmer for 15-20 minutes.
4. Stir in the cornstarch and let thicken. Serve immediately or let cool.
5. Any leftover syrup can be stored in the fridge in a closed container.

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