Blueberry Maple Syrup with pancakes

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!

Ingredients:

• 2 cups blueberries (I used frozen from Costco)
• 1-2 tsp lemon juice
• 1 cup maple syrup

Instructions:

1. Put your blueberries in a small sauce pan.  No need to thaw them in advance.  Juice from the thawing berries will add more flavour.
2. Add the maple syrup.
3. Gently bring to a boil.  You don’t want to burn the sugar in the syrup. Simmer on low for 5-6 minutes.
4. 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.
5. Add one teaspoon of fresh lemon juice and taste.  If you like it more tart, add the second teaspoon.

Blueberries in the pan

Straining the blueberry skins out

Seal in a jar and refrigerate

This will keep in the fridge for months – but not if my daughter finds it!