So I recently stumbled across a recipe I thought I would stick away for another time; I bookmarked it and went on with my day. Next on my list was grocery shopping, and ironically, the main ingredient, blueberries, was on a crazy sale that day. 2lbs of blueberries for $1.99. Can’t beat that! The recipe is a delicious, multipurpose Blueberry Lemon Honey syrup. I had fresh lemons at home already, as well as a jar of fresh honey from a local beekeeper. Needless to say, my plans changed and I decided to give this syrup a whirl.
The nice thing about the syrup is that it can be used in pretty much anything you can think of. It’s delicious in teas like chamomile, regular lipton, green tea, etc…and it gives a great antioxidant boost! I also tried it out on belgian waffles with a little butter, and it was absolutely tasty. My husband was drooling over my shoulder hoping I wouldn’t finish it all. I did. Sorry hubs, maybe next time. I also thought that it might make a good ice cream topping, or an addition to a mixed drink for adults. The possibilities could be endless with a little imagination! Maybe a topping for a fresh angel food cake, versus the classic strawberry? If anyone comes up with anything interesting, definitely share it here in the comments, I’m always open for new ideas and love learning new things!
Anyway, by now I’m sure you’re drooling and want me to just get down to business and share the recipe with you, huh?
Blueberry Syrup with Lemon and Honey
Recipe From Rachel @ Grow a Good Life
- 4 cups blueberries
- 1/2 cup honey
- 1/2 cup of water
- 2 tablespoons lemon juice (fresh is ideal, as you will need the zest from a lemon as well)
- Using a paring knife or vegetable peeler, peel five 1-inch strips of zest from the lemon then juice the lemon reserving 2 tablespoons of lemon juice. Set aside.
- Extract the blueberry juice by combining blueberries and water in a saucepan over low heat. Gently mash the blueberries with a potato masher and simmer over low heat for 15 minutes, stirring occasionally. Strain the juice into a heatproof bowl, pressing hard on the solids. Discard the solids. **Tip from A Recipe to Life: Another way you can do this, especially if you’d like to leave a little of the blueberry solids in there for either decoration or flavor is to use an immersion blender and break down the berries to consistency that you want them. I did this before I heated them, but you could do either.
- Return the blueberry juice to the saucepan and add the lemon zest and honey. Bring to a boil and simmer for about 10 minutes until the mixture thickens enough to coat the back of your spoon or registers 225° on a candy thermometer. Add 2 tablespoons of lemon juice. Continue stirring and boil over high heat for 1 minute. Remove from heat, discard lemon zest, and allow the blueberry syrup to cool. Pour into just-cleaned bottles. Seal and refrigerate for up to 3 months.
I know I’m supposed to be on a diet, but I found this recipe, and oh my goodness. I will admit I have not made these yet, but in looking at the comments on it, I just couldn’t help but want to share it. It’s so easy, it’s ridiculous. I absolutely love sweet cream cheese and fruit, so this is a win in my book. My husband’s too, but that’s a different story. This would be an easy weeknight dessert, or something you could make Sunday night as a sweet breakfast treat for during the week. And I’m sure you can use strawberries instead of blueberries if you’d like, or Marion-berry if you’re wanting to live on the wild side. Oregon Marion-berries are delicious, and I’m lucky enough to live in Washington so they make their way up this way rather frequently. Might have to share my recipe for Marion-berry pie sometime too.
1 can of refrigerated crescent rolls
4 oz. Philly Cream Cheese, softened
2 Tbs. sweetner
1/2 c. blueberries
Preheat oven to 375.Unroll dough into 4 rectangles, pressing seams together to seal.In a small bowl combine sugar and cream cheese, mixing well. Spread onto rectangles, staying about 1/2″ from the edges. Top each with blueberries.
Bring the corners together on top and seal. Place on an ungreased baking sheet and bake for 11-13 minutes until golden brown on the edges.
It’s as easy as that. 🙂 Give them a shot and let me know what you think of them in the comment section below!