Friday, June 8, 2012

Hoff's Blueberry Syrup

Hoff's Blueberry Syrup
Yields: About 1 1/2 cups
dairy-free, egg-free, oil-free, soy-free

  • 1/2 cup Water
  • 1/2 cup Sugar
  • 1 cup frozen/fresh Blueberries
  • 1 tbsp Kuzu Root
  • 2 tbsp cold Water
  • 1 tbsp Vanilla
  • Salt

  1. In a small sauce pan, bring Water & Sugar to a boil
  2. Stir in Blueberries & bring back to a boil
  3. Gently mash Blueberries (leaving a few whole for texture)
  4. On the side, combine Kuzu Root & Water, stir into syrup
  5. Add Vanilla & Salt to taste
  6. Allow to simmer until desired consistency (few minutes)

My2Cents:  I use a small leftover food jar to shake up my Kuzu Root & Water mixture.  I don't even bother measuring the Water, I just add enough to cover the Kuzu.  If you don't have Kuzu Root, just use Corn Starch.  Kick this syrup up a notch by substituting in Vanilla Sugar!  Whether you use fresh or frozen fruit, this is a super quick recipe!

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