Here’s a lovely recipe perfect for layering in drinks, such as my Blueberry Mountain Matcha Latte recipe found here.
You can also serve it on top of ice cream, on toast, pancakes, waffles, or any pastry of choice.
Makes for a pretty presentation as the blueberries take on a deep ruby red, jewel-like color with pink and purple tones.
I created this one in mind, with the title of Mountain, since it has a bit more robust, jelly-like texture, which holds its consistency as other liquids are poured on top of it. Yet also melts seamlessly into the body of the drink as it gets stirred or agitated with each tilting of the glass and sipped.
The blueberries also stay intact, so you get a burst of juice in each one.
The addition of vanilla provides a hint of floral taste to the syrup.
Blueberry Mountain Syrup | Erica Robbin
Sweet and juicy.
Credit: ericarobbin.com
Ingredients
- Blueberry Mountain Syrup:
- 11 ounce container or about 1 1/2 cups of fresh blueberries
- 1/4 cup white granulated or brown sugar
- 1 tablespoon of vanilla
- 1 tablespoon cornstarch
Directions
- Blueberry Mountain Syrup:
- Heat blueberries and sugar in a small saucepan on medium-high, constantly stirring, bringing to a boil.
- Stir in vanilla and cornstarch, then reduce to low heat.
- Cook on low for about 2-3 minutes, gently stirring on occasion.
- Chill for iced drinks or serve warm as desired.
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