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BLUEBERRY-INFUSED SYRUP
You can try this fruity syrup with Grandma’s Basic Pancakes (p.214) in the Breakfast section.
Ingredients
N cup (80 g) fresh blueberries ½ cup (120 mL) water 1 cup (340 g) honey 1 teaspoon (5 mL) vanilla extract
Instructions
1. Wash the blueberries and place them in a hand blender mixer
2. Pulse them until a smooth solution is created
3. Strain them through a fine strainer or cheesecloth so that the pulp is removed
4. This should yield about 3 tablespoon of concentrate
5. Set this aside
6. Meanwhile, in a small stovetop pan, heat the ½ cup of water over medium heat
7. Add in the honey and blueberry concentrate to make the syrup
8. Stir well until combined
9. Simmer for 10 minutes, stirring
10. Do Remove from heat and stir in the vanilla
11. Allow the syrup to cool before using
12. Store for up to one week not let it boil
13. in refrigerator
Yield
1 cup (240 mL)
This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.
