Blueberry Syrup

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Blueberry Syrup

There is nothing like fresh blueberries in the summer – except maybe fresh Blueberry Syrup.

I am fortunate enough to live near The Blueberry Lady. Every summer she goes up north to some secret place in Michigan, picks a zillion blueberries and brings them back for those of us who are less fortunate. When her signs go up, I go running.

Her blueberries are extra plump, juicy and sweet!

I usually end up buying way too many and then make anything and everything blueberry that I can. Funny, nobody seems to mind, though…

This simple syrup is not quick, but it is easy. You just have to have a little dedicated time in the kitchen.

You’ll need a good low carb sweetener. I like

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Blueberry Syrup

Blueberry Syrup

A sweet, low carb blueberry syrup born from the goodness of fresh blueberries!
Print Recipe Pin Recipe
Total Time 40 minutes
Course Breakfast
Servings 4

Ingredients
  

  • 2 c blueberries
  • 1 c water divided
  • 4 T Lakanto Monkfruit Sweetener – Classic or erythritol
  • 1/8 t pink Himalayan salt

Instructions
 

  • Place the blueberries and 1/2 c water in a small, heavy bottomed sauce pan.
  • Bring to a low boil and then simmer until all of the blueberries have bursted open.
  • Remove from heat. Add the blueberry mixture and the remaining water to a blender and blend until smooth.
  • Return the blueberry mixture to the sauce pan. Add the sweetener and the salt.
  • Simmer until reduced to desired consistency.
  • Serve warm.
Keyword blueberry, dairy free, gluten free, low carb, monkfruit, sugar free, syrup
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