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Blueberry Lemongrass Syrup

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!

4 Servings


1 cup

fresh blueberries

1 cup


1 cup



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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