Posted on June 20, 2011
Blueberry Syrup
Completely devoid of fat, Chef Jo’s blueberry syrup is an ice cream revelation! You can also drizzle the sweet sauce atop fresh fruit or clean pastries.
By Joanne Lusted | Photo: Edward Pond
Serves:
Makes: about 1/2 cup
Hands-on time: 10 minutes
Total time: 10 minutes
CATEGORY:
Vegetarian, Under 45 Minutes
Makes: about 1/2 cup
Hands-on time: 10 minutes
Total time: 10 minutes
CATEGORY:
Vegetarian, Under 45 Minutes
INGREDIENTS:
- 3/4 cup fresh blueberries
- 2 tbsp raw honey
- 1 tbsp fresh lemon juice
- 2 tsp arrowroot powder
INSTRUCTIONS:
- In a small saucepan, bring blueberries, honey, lemon juice and 1 tbsp water to a boil on high heat. Reduce heat to medium-low and simmer for 2 to 3 minutes.
- Meanwhile, in a small dish, combine arrowroot powder with 1 tbsp water to form a slurry (a thickening agent). Whisk or stir arrowroot mixture into blueberry mixture until incorporated. Simmer for 1 minute or until just thickened, carefully mashing blueberries with a fork to extract juice. Remove from heat and let cool completely before pouring over your favorite clean ice cream.
Nutrients per 1-tbsp serving: Calories: 27, Total Fat: 0 g, Sat. Fat: 0 g, Carbs: 7 g, Fiber: 0.5 g, Sugars: 5 g, Protein: 0.25 g, Sodium: 0.5 mg, Cholesterol: 0 mg
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