Homemade Blueberry Syrup

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Now that it is blueberry season, it’s time to make syrup! I know you would never buy the stuff from the store but if you did, did you know 1/4 cup pancake syrup has 55 grams of carbs! WOW!  
 
My Blueberry Syrup has only 6 grams of carbs per 1/4 cup and it’s easy & delicious

Homemade Blueberry Syrup

(8) 2 tbsp servings; 6 Net Carbs per serving (without juice)

Total time to prepare: 20 minutes

  • 3 cups blueberries (fresh/frozen)
  • 1/2cup water (optional)
  • 1/2 cup of fresh fruit orange juice (Optional)
  • Stevia- to taste (I used 1/4 tsp Kal Brand)
  • Up to 1 tsp arrowroot powder (optional)
  • 2 tablespoons of butter (I like salted), optional
     
     
     
    1. Place blueberries and water into small pot. (If adding juice, add at this time.)
    2. Bring to boil and then crush blueberries with slotted spoon or potato masher in pot.
    3. If straining out blueberry pulp, do this now using strainer and return blueberry juice to pot.
    4. Bring back to medium boil for 5-10 minutes. 
    5. OPTIONAL: After 10  minutes of boiling and syrup is not thick enough, you can carefully dust arrowroot powder over syrup while whisking vigorously. Also add Stevia or sweetener at this time.
    6. Turn off heat and whisk in the 2 tablespoons of butter until melted.
    7. Taste for sweetness.  Add more sweetener if needed.
    8. Will make about 3/4 to 1 cup, more than enough for up to 8 servings (2 tbsp).
    9. Store leftovers in fridge for 1-2 weeks.

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