Maple-Blueberry Syrup

recipe
This flavored syrup has familiar maple notes but contains blueberries for color, flavor, and a thinner texture. Give in a tall decorative bottle or empty syrup bottle nestled in a basket with the mix for Vanilla Bean Pancakes.

Yield:

3 cups (serving size: about 3 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 116
Caloriesfromfat 2 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.1 g
Carbohydrate 29.6 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 4 mg
Calcium 29 mg

Ingredients

2 cups maple syrup
1 (12-ounce) bag frozen blueberries
1 tablespoon fresh lemon juice

Preparation

Combine the maple syrup and blueberries in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Remove from heat; stir in the juice. Pour into a bowl, and cover and chill. Serve warm.

Note: Store in the refrigerator for up to 2 weeks.

Note:

December 2003
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