Crush 5 organic blueberries and add 1 cup of water. Bring the mix to a boil, simmer and stir until it darkens. Remove off flame, cool and sieve the mix. Now take this mix and bring to boil, add 1 cup sugar and lemon zest of one lemon. Wait for the mix to thicken, add 2 tbs lemon juice and stir. Boil it for another 2 mins, remove zest and refrigerate in a jar.
Curejoy Expert Dipti Mothay Explains:
Blueberry sauce is delightful for the kids because of its versatility. Blueberries have been ranked among the healthiest fruits for years. Because blueberries are so easy to use, they’re a great fruit for kids and the possibilities of kid friendly recipes with blueberries are endless, delicious and rewarding.
Healthy Organic Blueberry Syrup Recipe
-5 cups organic blueberries, washed
-1 cup water
-1 cup sugar
-1 organic lemon, whole, washed
Method of preparation:
-Using a sharp paring knife, peel three or four strips of lemon peel from the lemon. Skin should be about 1/2 inch wide and not have too much of the bitter pith or white part on it. Then juice the lemon, and set both zest and juice aside.
-Place blueberries and water in a medium pot. Don’t worry about stems or leaves; they will be strained out later. Using a potato masher, crush the berries.
-Over medium-high heat, bring the berries and water to a boil, then lower the temperature to medium-low. Simmer berries for 15 minutes, stirring occasionally. They will darken considerably.
-Remove pot from heat and ladle berries into a fine sieve set over a heat-proof bowl or measuring cup. Using the back of a smaller ladle, press on the berry solids to extract as much juice as possible. Discard solids.
-Return the blueberry juices to the pot, then add the lemon peel (not juice yet) and the sugar. Bring to a boil and simmer for about 10 minutes until the mixture thickens slightly.
-Add 2 tablespoons lemon juice and stir to combine. Boil another minute or two. Remove from heat and allow to cool. Remove lemon zest.
-Using a funnel, pour syrup into clean jars. Top with lid and store in the refrigerator for up to three months, or the freezer for up to nine.