Blueberry-Infused Syrup
Prep:
|
Cook:
1 cup (240 mL)
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Ingredients
⅓ cup fresh blueberries
½ cup water
1 cup honey
1 tsp vanilla extract
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80 grams fresh blueberries
120 ml water
237 ml (340 g) honey
1 tsp (5 ml) vanilla extract
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Wash the blueberries and place them in a hand blender mixer.
- Pulse them until a smooth solution is created.
- Strain them through a fine strainer or cheesecloth so that the pulp is removed. This should yield about 3 TBSP of concentrate.
- Set this aside.
- Meanwhile, in a small stovetop pan, heat the ½ cup of water over medium heat.
- Add in the honey and blueberry concentrate to make the syrup.
- Stir well until combined.
- Simmer for 10 minutes, stirring. Do not let it boil.
- Remove from heat and stir in the vanilla.
- Allow the syrup to cool before using.
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Nutritional Info
Storage
Store for up to one week in refrigerator.
Notes
You can try this fruity syrup with Grandma's Basic Pancakes in the Breakfast section.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD RecipeRelated Recipes
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