Blueberry Syrup

  • Yield: 32 servings


1/4cup sugar
1 1/2tablespoons cornstarch
1cup boiling water
1-- (16-ounce) package frozen unsweetened blueberries, thawed, drained
1tablespoon lemon juice


  1. Combine the sugar and cornstarch in a saucepan and mix well.  Stir in the boiling water gradually.  Bring to a boil over medium heat, stirring constantly; reduce heat.  Simmer for 1 minute, stirring constantly.  Remove from heat.  Stir in the blueberries and lemon juice.  Serve warm or chilled over pancakes or waffles.


Recipe reprinted with permission from Saint Thomas Hospital’s A Taste of the Good Life (Nashville, Tn., 1996).

Nutritional Info *per serving

  • Calories 15
  • Cholesterol 0mg
  • Sodium 0mg
  • Carbohydrate 4g
  • Fiber 1g
  • Protein 0g
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