Blueberry Syrup
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Makes: 2 cups (approximately)
1 to 1-1/3 c. blueberry juice
1/2 c. granulated sugar (I like to use Baker's Sugar, an ultrafine
granulated sugar that is measured the same as regular granulated)
2 T. cornstarch
2 T. butter
1/4 to 1/2 c. fresh blueberries
In a medium-sized saucepan, add juice and enough water to make 2 cups,
MINUS 2 Tablespoons. Add sugar and bring mixture to a gentle boil.
In a small custard cup add cornstarch and 2 Tablespoons water; mix
thoroughly. Add cornstarch mixture to boiling blueberry mixture; add
fresh blueberries. Continue boiling, stirring often, until mixture
is thickened. Remove from heat and swirl in butter, stirring to
blend until butter is melted.
Serve warm.
Store cooled, leftover syrup in airtight container in refrigerator.
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