Homemade fruit syrups are lovely to have on hand in your refrigerator. They make a nice addition to sparkling water, add sweetness and flavor to yogurt or fruit salads, and are a simple but delicious topping for ice cream or custards. Blueberries and lemongrass pair beautifully in this version, and a subtle hint of star anise adds a floral note. The technique is easy, and other berries work equally well, so experiment with your favorites!
Prep time: 0 min | Total time: 0 min | 4 Servings
stalks lemongrass (tender inner white parts only, smashed)
star anise pod (broken)
Place the blueberries, sugar, water, lemongrass and star anise in a saucepan over medium heat. Bring the mixture to a boil, stirring to dissolve the sugar. Simmer until the syrup thickens, about 15 minutes. Remove the pan from the heat and let the syrup cool.
Strain the syrup through a sieve into a sterilized glass bottle or canning jar. Stored in the refrigerator, the syrup will keep for several weeks.
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