Homemade Blueberry Syrup

A friend requested pancakes this morning so I went on to my favorite site for recipes, Pinterest. I had some blueberries left and so I searched for blueberry syrup. This recipe is super easy to make and delicious too. Let's just say there is nothing left after brunch this morning. 

Ingredients

• 2 cups blueberries, either fresh or frozen
• ¾ c water, separated
• ½ c sugar
• 2 T cornstarch
• 1 T lemon juice

Instructions

1. Wash your blueberries well, and pick off all the stems. Place the berries into a heavy saucepan, and add ½ cup of water and the sugar. Stir to dissolve and cook on medium high heat. As you stir, keep watching for stems and other detritus to pop up and carefully pick them out with a clean hand.
2. Bring to a boil, then turn down to a simmer. You'll notice that the berries continue to change color and texture. They'll swell, some will break, and they'll turn a deeper, richer purple.
3. While the mixture is simmering, mix together the cornstarch and the remaining ¼ cup of cold water, using a fork to ensure it all dissolves and there are no clumps. This will help thicken your syrup.
4. Slowly pour the cornstarch mixture into the syrup, stirring constantly while you do so to ensure it all gets mixed in. Continue simmering for a total of 15 minutes or until the syrup has gotten to the thickness you desire. Add the lemon juice and stir to incorporate, then remove the syrup from the heat.
5. You can either remove the blueberries from the syrup or you can serve it with the blueberries. I highly recommend trying it with the blueberries first.