An Adventure in food, DIY, and More

Tag Archives: farming

blueberries-bowl-130823

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

11781655_872599369476858_1340714491247874382_n

Ingredients

  • 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)

Directions

  1. 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.
  2. 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.
  3. 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.

Enjoy!