Homemade Blueberry Syrup is a delicious way to enjoy the healthful benefits of this fruit even when they are not in season. For maximum nutritional benefit, the less blueberries are cooked, the better. This makes smoothies, muffins and pancakes among the best choices.

blueberry syrupPrep Time: 10 min
Cook Time: 10 min
Cool Time: Bring to room temperature
Ready: When syrup cools

Servings: makes 1½ cups, or 12 servings, each measuring 2 tablespoons.

10 oz bag unsweetened frozen blueberries
2 tbsp fresh lemon juice
1-inch x ½-inch strip lemon zest
½ cup sugar

Defrost berries and place in a deep saucepan. Add lemon juice. Cook over medium heat until berries are swimming in liquid, about 5 minutes. Add lemon zest. Increase heat to medium-high, and boil until fruit is soft, about 5 minutes.
Add sugar. Bring syrup to a boil over medium-high heat. Pour syrup into a heat-proof container, and cool to room temperature. It will thicken slightly as it cools. Remove lemon zest, cover, and refrigerate. This syrup keeps up to a week in the refrigerator.

Tips & Notes
Blueberries are hot in terms of today’s culinary trends. Ounce for ounce, blueberries contain the most potent combination of antioxidants, putting them on top of spinach, strawberries and 47 other foods rated in a study at Tufts University for their antioxidant content. In animal tests, these white-blushed berries not only stopped effects of brain aging, but appeared to reverse it. Plus they are a good source of vitamin C and fiber, too.
Blueberries offer so much that some experts recommend eating them every day. This can be a challenge, since they are far less abundant than strawberries and raspberries, especially outside of the few months when they are in season. Even then, blueberries are more costly than other fresh berries, so you might want find alternatives.
These include dried blueberries and frozen fruit. The dried berries, though are expensive, particularly when you calculate their price by the pound. This leaves frozen blueberries as the prime choice for most of the year, and for many consumers.
Fortunately, frozen blueberries are a good choice for eating, as well as for nutrition and cost. They make great smoothies. Unlike frozen strawberries and raspberries, they are as good as, and sometimes better than fresh, in muffins and pancakes, cobblers and for making jam. For many, frozen is also the only way to enjoy wild blueberries. Grown in Maine, Michigan and Canada, this intensely flavored fruit is an even better source than cultivated berries for the phytochemicals that make blueberries one of the best foods you can eat.

Nutritional Information Per 2-tbsp Serving
Calories: 45
Total Fat: 0g
Saturated Fat: 0g
Carbohydrate: 11g
Protein: 0g
Dietary Fiber: less than 1g
Sodium: 0mg

Source: AICR

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