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.

Makes: about 1/2 cup
Hands-on time: 10 minutes
Total time: 10 minutes


  • 3/4 cup fresh blueberries
  • 2 tbsp raw honey
  • 1 tbsp fresh lemon juice
  • 2 tsp arrowroot powder


  1. 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.
  2. 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