A few weeks ago we drove a few hours south to visit my parents and grandparents. They have a wonderful place in the country, and my Grandaddy is always sure to offer us plants and food from his garden when we visit.
This time we took home blueberries from his bushes. I’ve been using them in smoothies the past few weeks, but had a hankering for something else. So I decided to try blending the blueberries with basil from our garden. The result was delicious!
Blueberry Basil Syrup
Makes approximately 1 cup
2 cups blueberries
1/2 cup water
1 cup cane sugar
10-15 fresh basil leaves
3 tablespoons lemon juice
In a large pot mix together blueberries, basil, water, lemon juice and sugar. Bring mixture to a boil over medium heat, stirring occasionally. Then reduce to a simmer with lid, stirring occasionally for 8 minutes. Pour berry/basil mixture through a strainer into a bowl, mashing berries to get more juice. Refrigerate leftover syrup for up to 1 week.
The syrup is pleasantly sweet the fresh, with an aftertaste of basil. Serve warm over ice cream, drizzle over a grilled cheese, layer on pancakes, or create a drink with sparkling water and ice!