The secret to the special syrup is blueberries. Blueberries make this regular maple syrup purple. How fun is that? And the hit of lemon is what makes it for me; Sweet with a touch of tartness.
If you strain this syrup you are left with the skins of the blueberries which you can put in a smoothie or you toss in your next batch of waffles. Purple waffles for the win!
- 2 cups blueberries (I used frozen from Costco)
- 1-2 tsp lemon juice
- 1 cup maple syrup
- Put your blueberries in a small sauce pan. No need to thaw them in advance. Juice from the thawing berries will add more flavour.
- Add the maple syrup.
- Gently bring to a boil. You don’t want to burn the sugar in the syrup. Simmer on low for 5-6 minutes.
- The next part is optional, but I don’t like chunks in my syrup. So I strain the blueberries through a fine strainer. I mash as much blueberry through the strainer as possible to add to the syrup. If you want chunky syrup you can skip this step.
- Add one teaspoon of fresh lemon juice and taste. If you like it more tart, add the second teaspoon.
This will keep in the fridge for months – but not if my daughter finds it!