*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Vanessa Fregoso is my mom and she makes the best homemade food EVER!!!!! I eat home made dinner almost every night ( unless we go somewhere else ). I help her with the syrup but it gets messy. We eat the syrup on pancakes and waffles. Sometimes we make syrup with berries that are not- so- pretty and it still tastes good! She makes way more than syrup and I have been trying to tell her this is restaurant food. This syrup is better than bottled syrup. Try this syrup and you' ll love it just like I do !!!!!!!
I am rating this as a 3 because while it is lovely and delicious, it is not a simple syrup. It is in fact a compote. And no, I'm not "nitpicking" terminology. As chefs, mixologists at home or in industry, terms are terms. Simple as that. Again, this is a compote, not a simple syrup.
I would like to clarify a few things about this recipe: The blueberries can be strained out if you prefer just an infused simple syrup. I have found that a some of my children like the blueberries left in and some prefer not to have any, the choice is yours. The syrup will be thin and then depending on how you intend to use it, you can thicken it with a cornstarch + water combination. If you want to infuse a batter, then the original consistency should do fine (all things considered), however if you want to drizzle this over pancakes or waffles and want something closer to the consistency of pancake syrup then you should thicken this. Refrigerating this overnight will also help thicken the consistency slightly. A simple syrup by convention has equal parts sugar and water, however if this is too sweet for your intended use, and you make it again, don't forget to embrace the spirit of cooking and alter/add your own spin. Enjoy!
I love it. I did it on french toast and it was wonderful. Only change was to add 1 tbsp of corn starch that I mixed with water before adding 3/4 of the way through because I like my syrup a little thicker.
On this cold January morning, I made this to go with pancakes. I only put in 1/2 of the sugar but also added a couple tablespoons of brown sugar for depth. I added nutmeg and vanilla. Used my hand blender to give it more of a syrupy consistency. Used cornstarch with water for a thickener. It was sooo delicious! I will be making this much more often! It is perfect!
I added in a dash of Vanilla and nutmeg. Using just a bit over the 1 cup of blueberries, I threw in about 1 tsp of corn starch to help thicken it up and had let it simmer uncovered for about 40 min or so to help thicken it up. You can add in more corn starch if you want it thick like syrup, but with the pancakes, the liquid soaks up nicely.