Carefully rinse blueberries in cold water, drain and heat very gently in an acid-proof saucepan with the water.
Shake saucepan repeatedly so that the berries become evenly hot. They must not make, however.
Strain through a fine sieve into a wide-mouth. Stir with a hand mixer or stirrer on low speed, adding by the spoonful, until thick. Pour the syrup into hot rinsed bottles and seal them airtight. The blueberry syrup can be stored in the refrigerator for five to six months.
You can also mix the syrup into muesli, yogurt, desserts and milkshakes.
Tip: Use a normal or light yogurt, yes, as needed!
Related Recipes:
Quinces in Sugar SyrupFor the quinces in sugar syrup, peel the fruit, cut in half and scrape out the core and any woody parts with a...
Elderberry Orange SyrupFor the elderberry-orange syrup, wash the elderflowers thoroughly and mix them with the sliced lemons, as well...
Okras in Yogurt, Dahi KadhiBeat the yogurt with a fork and fold in the chickpea flour. Stir thoroughly with water, no lumps should form...
Saffron Pilaf with Peaches – Zaffrani PullaoAnother Mogul classic, this time prepared very elaborately with raisins, almond kernels and pistachios and...
Sharbat – Cold Drink with Rose SyrupPut the sugar in a saucepan with 500 ml of mineral water and the spices and make it clear. While doing this...
Blueberry GnocchiFor the blueberry dumplings, make a dough from yolks, milk and flour, beat egg whites with salt until stiff...
Rhubarb-Strawberry Cream with Sponge CakeRinse and clean the rhubarb and cut into pieces. Rinse and clean strawberries, crush just under a third of...
Spinach Soup with Almonds and Pine NutsA great spinach recipe for every taste: Rinse and clean the spinach. Pour boiling hot water over the tomatoes...
Kale Ricotta Gnocchi on Tomato Sauce1. kale rinse properly and strip from the stems. Blanch in enough boiling hot salted water, rinse, squeeze...
Lemon MousseFor the lemon mousse, stir yogurt with curd, powdered sugar and lemon juice until smooth. Soak the gelatine in...