Blueberry drizzle

    Blueberry drizzle


    18 people made this

    About this recipe: My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.

    Serves: 8 

    • 1.5kg (3 lb) blueberries, rinsed and drained
    • 450ml (16 fl oz) water
    • 1 tablespoon grated lemon zest
    • 600g (1 lb 5 oz) caster sugar
    • 1L (1 pint 15 fl oz) water
    • 2 tablespoons lemon juice

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon zest; simmer over low heat for 5 minutes. Strain fruit through a sieve to remove pulp and seeds; reserve juice.
    2. In a large saucepan, mix sugar and water. Bring to a boil, stirring occasionally, until temperature reaches 125 degrees C. Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and pour into jars (or freeze) as desired.

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