Blueberry Cardamom Syrup
Posted on
January 24, 2016
Deprecated: str_replace(): Passing null to parameter #3 ($subject) of type array|string is deprecated in /home2/studioci/public_html/wp-content/plugins/recipe-card/yumprint-recipe.php on line 546
Deprecated: str_replace(): Passing null to parameter #3 ($subject) of type array|string is deprecated in /home2/studioci/public_html/wp-content/plugins/recipe-card/yumprint-recipe.php on line 546
Deprecated: str_replace(): Passing null to parameter #3 ($subject) of type array|string is deprecated in /home2/studioci/public_html/wp-content/plugins/recipe-card/yumprint-recipe.php on line 546
Blueberry Cardamom Syrup
2016-01-23 23:43:50
Ingredients
- 4 cups blueberries
- 1 cup water
- ½ tsp cardamom, ground OR 3 whole cardamom pods, crushed
- 1½ c sugar
- 2 c water
- 1 T lemon juice
Instructions
- 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 http://studiocityfarmersmarket.com/