Fabulously Perfect Blueberry Syrup!

Although we are not getting enough blueberries in our share to make this recipe, many of you do go out and pick so here is the best recipe for using those blueberries.  We put this on the blog last year and I thought it was worth posting again.  I believe it was Lesley that turned us all on to this. Tasting like summertime, this syrup will hold, refrigerated 6 months. It could make a nice addition to gift baskets, or serve as a hostess gift.  This is not my picture but I will post one when I find it. 



Ingredients:

1 1/2 pounds blueberries (5 cups)
 4 cups water
2 cups sugar
Six 1-inch strips of lemon zest removed with a vegetable peeler
3 tablespoons fresh lemon juice
Directions:

1. In a pot, combine the blueberries with 1 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes. Strain the juice into a heatproof measuring cup, pressing hard on the solids. Discard the solids.


2. Rinse out the pot. Add the sugar, lemon zest and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it registers 225° on a candy thermometer, about 20 minutes. Add the blueberry juice and lemon juice and boil over high heat for 1 minute. Let the syrup cool, then discard the lemon zest. Pour the syrup into just-cleaned bottles. Seal and refrigerate for up to 6 months.

Recipe by Chef Grace Parisi, Food and Wine Magazine