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“Not just a decadent topping for pancakes, this syrup is also lovely infused in lemonade! Stir 2 tbls. of blueberry syrup into 1 1/2 to 2 cups fresh lemonade and serve over ice for a refreshing take on a classic summer cooler! This goes great over Multigrain Blueberry pancakes. Adapted from Country Living magazine.”
2 cups

Ingredients Nutrition


  1. The Fruit:
  2. In a food processor, place the blueberries and ginger and pulse to coarsely chop.
  3. Place the contents in a glass bowl and stir in honey, lemon juice, and sugar. Cover and let stand for 2 hours.
  4. The Syrup:
  5. In a large saucepan over medium high heat, place the blueberry mixture and bring to a boil. Simmer for 5 minutes, stirring constantly. Remove from heat and strain into a bowl through cheesecloth or a fine sieve.
  6. Pour syrup into a pint jar. Cover and store in the refrigerator for up to 1 month. Enjoy!

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