Maple-Blueberry Syrup

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

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Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.1g
  • Carbohydrate: 29.6g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 4mg
  • Calcium: 29mg

Ingredients

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

Preparation

  1. 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.
  2. Note: Store in the refrigerator for up to 2 weeks.
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Maple-Blueberry Syrup Recipe at a Glance
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