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Blueberry drizzle

  • 1.5kg (3 lb) blueberries, rinsed and drained
  • 450ml (16 fl oz) water
  • 1 tablespoon grated lemon zest
  • 600g (1 lb 5 oz) caster sugar
  • 1L (1 pint 15 fl oz) water
  • 2 tablespoons lemon juice
  • Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon zest; simmer over low heat for 5 minutes. Strain fruit through a sieve to remove pulp and seeds; reserve juice.
  • In a large saucepan, mix sugar and water. Bring to a boil, stirring occasionally, until temperature reaches 125 degrees C. Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and pour into jars (or freeze) as desired.