There is nothing like fresh blueberries in the summer – except maybe fresh Blueberry Syrup.
I am fortunate enough to live near The Blueberry Lady. Every summer she goes up north to some secret place in Michigan, picks a zillion blueberries and brings them back for those of us who are less fortunate. When her signs go up, I go running.
Her blueberries are extra plump, juicy and sweet!
I usually end up buying way too many and then make anything and everything blueberry that I can. Funny, nobody seems to mind, though…
This simple syrup is not quick, but it is easy. You just have to have a little dedicated time in the kitchen.
You’ll need a good low carb sweetener. I like This is NOT your typical commercial blueberry syrup. Those are usually really just sugar water with blueberry flavoring. One that I saw came in at 51 g of total carbohydrates with 44 g of added sugars per 1/4 c. That’s about 11 teaspoons of pure sugar per serving! YIKES!
This one will be close to around 8 g of net carbs per 1/4 c – and all of those from the real blueberries. No sugar, here!
And these are the kinds of carbs worth eating. Blueberries are full of polyphenols, which are known to be a great support for our immune system.
Remember, you don’t have to fear real food carbs!
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Blueberry Syrup
Ingredients
Method
- Place the blueberries and 1/2 c water in a small, heavy bottomed sauce pan.
- Bring to a low boil and then simmer until all of the blueberries have bursted open.
- Remove from heat. Add the blueberry mixture and the remaining water to a blender and blend until smooth.
- Return the blueberry mixture to the sauce pan. Add the sweetener and the salt.
- Simmer until reduced to desired consistency.
- Serve warm.