How ‘bout a round of applause for our handy HOMEMADE BLUEBERRY SYRUP!
’Tis the season, so to speak, to keep our eyes peeled for the arrival of our favourite seasonal fresh fruits and vegetables. Every time I go to my local markets or farmer’s stands, I always look for the “new arrivals”; with things like breakfast radishes, fiddleheads, wild leeks and rhubarb now on display, I know wild berries are on the way. Once they’re here, the first thing I’ll make is this HOMEMADE BLUEBERRY SYRUP.
Like so many of you, we know food tastes so much better when made with choice organic and locally grown ingredients. I also think we feel better too, after all, it sure is nice to support local farmers whenever we can – good for the soul and our communities!
That said, let’s put those warm, fuzzy vibes to practice. Time to explain how five simple ingredients can make a whole lot of recipes taste even better.
Here’s the deal on why you need to make this HOMEMADE BLUEBERRY SYRUP, stat!
All of the ingredients for this syrup are readily available. Hanging out for long periods up in cottage country has taught us that sometimes you just have to work with what you’ve got. So if orange juice from concentrate and conventional berries are all you’ve got, no problem. The flip side to that is if you can fresh-squeeze a few oranges and use freshly picked wild blueberries, that’s the ticket.
The beauty of this syrup recipe is how it’s put to good use. Here are a few suggestions, along with a reminder to experiment and come up with new ways to enjoy this HOMEMADE BLUEBERRY SYRUP!
This syrup is exceptionally fabulous when drizzled over stacks of pancakes and waffles, be they buttermilk, flax, whole wheat, boxed mix, from scratch, frozen, sweet or savoury. Try this syrup on these BUTTERMILK BLUEBERRY PANCAKES for a start.
Years ago I was up on Lake Muskoka visiting friends. The lady of the cottage served freshly picked raspberries with whipped cream. Simple idea, big flavour that only serves to remind us how perfectly berries partner with cream. So, my updated version is to serve bowls of our HOMEMADE VANILLA ICE CREAM drizzled with this syrup. Yum!
Perhaps others out there will follow my lead and keep a bottle of this syrup in the fridge for the sole purpose of making drinks. It’s perfect to make a BLUEBERRY MARTINI, or add a splash in this TANQUERAY FLOR DE SEVILLA. Lastly, keep it simple and add a dash into a tall glass of sparkling water and garnish with a squeeze of lime. Lovely, refreshing drink ideas for your next warm sunny day!
The possibilities for enjoyment are endless – make HOMEMADE BLUEBERRY SYRUP today!
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