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!
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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