Blueberry drizzle

46saves
20min


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.

Ellen

Ingredients
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

Method
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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