Blueberry Syrup 

Directions

1. In a medium pot, bring blueberries and 1½ cups water to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer for 20 minutes until blueberries begin to breakdown. Skim film off the top during the cooking process.
3. Set up a strainer with a piece of cheesecloth over a second medium pot. Strain the liquid through cheesecloth and set fruit aside (to avoid a cloudy end product, don’t push excess water out of fruit).
4. Return liquid to the stove and add sugar. Stir over medium heat until sugar is dissolved. Reduce heat to medium-low and continue to stir occasionally.
5. In a small bowl combine cornstarch and reserved ¼ cup water (cornstarch slurry).
6. In a slow and steady stream add cornstarch slurry to blueberry liquid. Stir over medium-low heat until mixture begins to thicken slightly.
7. Remove from heat and let cool.
8. Place syrup in an airtight container and finish cooling in the refrigerator overnight for syrup to thicken.