Once I’d figured out that the birds were neatly picking the blueberries before I’d even realised they were ripening, I was able to net the plants and get a regular handful of blueberries for my morning smoothie. I spied a recipe for Blueberry Syrup and bought a couple punnets of blueberries to make it – I was hooked! I bought several more punnets while they were cheap(ish) and put them in the freezer, and decided then and there that I needed to plant some more blueberry plants so that I would have enough to freeze.
2 cups fresh or frozen blueberries
1 cup sugar
1/3 cup water
1 tbsp lemon juice
1/2 tsp ground cinnamon
Combine all ingredients in a saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 10 minutes or until fruit is tender. Strain through a sieve and discard solids. Pour syrup into a clear jar with a tight-fitting lid and store in the refrigerator. Makes about 250ml or a bit more.
This syrup is delicious on anything you like from icecream to waffles. I regularly stir some through Greek yoghurt. It makes a nice hostess gift too.