Blueberry Cardamom Syrup

Blueberry Cardamom Syrup
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  1. 4 cups blueberries
  2. 1 cup water
  3. ½ tsp cardamom, ground OR 3 whole cardamom pods, crushed
  4. 1½ c sugar
  5. 2 c water
  6. 1 T lemon juice
  1. Combine the blueberries, one cup of water and the cardamom in a medium saucepan. Crush the berries with a potato masher and bring everything up to a boil. Reduce the heat and simmer for five minutes, then strain through several layers of cheesecloth or a chinois or a jelly bag. You should have about 4 cups of liquid. Set aside. Rinse the saucepan and add the sugar and 2 c water. Bring up to 230° – this will take about 30-40 minutes. Add the blueberry juice to the syrup and cook for five minutes. Add the lemon juice. Pour into a jar or bottle and refrigerate. Makes 24 oz.
Adapted from The Ball Blue Book of Preserving
Adapted from The Ball Blue Book of Preserving
Studio City Farmers Market