Blueberry Syrup

1. 1

   Add blueberries, corn syrup, powdered sugar, butter, lemon zest, 1 teaspoon lemon juice, and cardamom to a medium sauce pan. Heat over medium high heat until it starts to boil. Turn to medium low and simmer for 15 minutes, stirring occasionally. If too much liquid evaporates, add water one tablespoon at a time. After about 15 minutes the syrup will thicken. Remove from heat and stir in the remaining 2 teaspoons of lemon juice. Cool slightly.

2. 2

   Serve over pancakes or waffles. Store covered in the fridge for one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.