1/2 cup sugar
1/4 cup water
1/4 cup light corn syrup
1 tablespoon cornstarch
2 teaspoons freshly squeezed lemon juice
2 cups fresh blueberries
Combine all of the above ingredients in a medium size saucepan. Simmer over medium heat for about 10 minutes. If you want a thicker sauce you could add another tablespoon of cornstarch. For a thinner sauce add another tablespoon of water.
Once the mixture has cooled place it in a sterilized glass jar or Tupperware type container. Place the Blueberry Syrup in the refrigerator and serve with your morning pancakes or waffles. The rest can be used over vanilla ice cream.
Save a few fresh blueberries to place on top of the blueberry sundae.
Right now blueberries are plentiful and inexpensive, so it the perfect time to make some blueberry syrup!