A more "wild" version of blueberry syrup with lemon and ginger. A nutritious alternative to classic maple syrup. Wild blueberries are packed with antioxidants for a healthy body.
A small saucepan, one spoon, one knife and cutting board.
4-6 or more depending on ages
1 lemonWash lemon well. Grate to get 2 tsp finely grated zest. Cut lemon in half and squeeze about 2 Tbsp worth of juice.
2 cups Frozen Wild Blueberries, by Wyman's of Maine
2 cups 100% juice, blueberry, pomegranate, or grape
1 inch piece of fresh ginger, peeled and sliced
1 tsp vanilla extractCombine all ingredients in a small saucepan. Simmer for approximately 20-30 minutes or until reduced by about half. Remove ginger slices and serve.
This syrup has many potential uses. It is delicious served over pancakes, French toast, or waffles, especially gingerbread pancakes or waffles during the holidays (just add pumpkin pie spice!) It can be stirred into oatmeal or yogurt. It could also be used as a topping for other desserts. Use a spice ball or small cotton mesh bag and add the ginger slices to it to make it easy to remove them before serving! Hint: using fresh ginger will make all the difference! Do not substitute for powder.