Blueberry Syrup

• 1 pint Blueberries
• 3/4 cups Water
• 1 Tablespoon Freshly Squeezed Lemon Juice (From Half A Lemon)
• 1/2 cups Natural Cane Juice Crystals Or Regular Sugar
• 2 Tablespoons Wondra Or Cornstarch

1. Add berries, sugar and water to a saucepan on medium heat. Stir gently and then using a potato masher, mash the blueberries. Allow the blueberries to come to a rolling boil while continuously stirring (be sure you're there to watch it or it will burn). Add corn starch or Wondra (follow the directions on the Wondra label) to a separate small bowl, then add a ladleful of the hot syrup mixture to the thickening agent. Stir and then add back to the blueberries. Continue to stir until it's at syrup consistency.
2. I like less sugar in my syrups, so if you desire, add more if you like a really sugary-sweet syrup. You may also desire to add a touch of cinnamon for a kick.
3. Warning: be sure to start with just a teaspoon of your thickening agent. Stir for five minutes. If it doesn't thicken enough, add a bit more. Overdoing it will make it taste chalky and the syrup could overthicken. It's better to start out with very little than to ruin your syrup!
4. Bon appetit!

blueberries, water, freshly squeezed lemon juice, crystals, wondra

Taken from tastykitchen.com/recipes/condiments/blueberry-syrup/ (may not work)