This delicious syrup is perfect over pancakes or waffles. It's thick, sweet and all natural. Please note that you do not need to use the sweetener. But if you do, it can be added during cooking or after to taste if needed.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Breakfast, Condiments
Cuisine: American
Servings: 1batch
Calories: 315kcal
Ingredients
1cupwater(to start, add more as needed, if needed)
2 ½cupsfresh blueberries
1tsp.pure vanilla extract
1tbsp.honey(or 2 tbsp. maple syrup and ONLY if your berries aren't sweet. This can be made without any added sweetener at all.)
Measure your water as called for. Then use 2 tbsp. of that measured water to make a slurry with the arrowroot powder (or cornstarch). Whisk well and set aside. (You'll have to whisk it again just before adding it to the syrup.)
Combine the water, blueberries, vanilla extract, and starch slurry in a small to medium pot.
Cook over low to medium heat until all the water is cooked down about halfway. The sauce will thicken.
Allow to cool and transfer to a serving dish or storage container. Mason jars or any glass jar with a tight lid is a great way to store this! As long as it's an airtight container, it will work fine.For a smooth syrup, run the mixture through a blender, adding water until you get your desired consistency.Store in refrigerator for up to two weeks. Serve chilled, warmed, or at room temperature.
Video
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. The data is also for the entire batch. Exact yield will vary.