Blueberry Syrup Drizzle
- 1 1/2 TBS. cornstarch
- 2 cups blueberries (I love to use frozen wild blueberries in this syrup)
- 1/4- 1/2 c. maple syrup (depending on how sweet you want it) OPTIONAL
- 1/2 c. water or 3/4 c. water if you don’t use the maple syrup
- 1 tsp. vanilla
- Juice of one lemon & zest (optional, but this really is the secret ingredient)
Mix the liquid ingredients with the cornstarch. Stir until smooth and dissolved. Mix the berries with the liquid. In a small saucepan, over medium heat, stir and cook until thickened (you may need to turn the heat up on high for a minute, stirring constantly, then turn it down low once the syrup has thickened), about 5 minutes.
