Perfect Blueberry Syrup
Recipe from Food & Wine

A huge virtue of homemade syrup is that, unlike the store-bought kind, it can taste much more like fruit than sugar. This blueberry syrup will last long enough to give as gifts during the holidays; simply transfer it into tall, pretty bottles using a funnel and store it in the refrigerator.

Petrina Tinslay

by 5  people

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Yield: About 6 cups
Prep Time: 30 mins
Total Time: 45 mins
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    1 1/2  pounds 
    blueberries (5 cups)
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    4   cups 
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    2   cups 
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    6  1  inch strips 
    lemon zest removed with a vegetable peeler
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    3   tablespoons 
    fresh lemon juice

In a pot, combine the blueberries with 1 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes. Strain the juice into a heatproof measuring cup, pressing hard on the solids. Discard the solids.
Rinse out the pot. Add the sugar, lemon zest and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it registers 225 degrees on a candy thermometer, about 20 minutes. Add the blueberry juice and lemon juice and boil over high heat for 1 minute. Let the syrup cool, then discard the lemon zest. Pour the syrup into just-cleaned bottles. Seal and refrigerate for up to 6 months.
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