Northwest Berry Syrup

• 4 cups fresh or frozen unsweetened berries, such as blueberries, raspberries, and blackberries, and hulled strawberries
• 1/2 cup sugar
• 1 teaspoon freshly squeezed lemon juice
• 1 1/2 teaspoons arrowroot (see Note)

1. Combine the berries, sugar, lemon juice, and 1 cup water in a medium saucepan.
2. Bring to a boil over medium-high heat, stirring frequently.
3. In a small bowl, stir together the arrowroot with 1 tablespoon water.
4. Add the arrowroot mixture to the berries and stir.
5. Reduce the heat to low and cook for 10 minutes.
6. Use a whisk to break up the berries, but do not crush them.
7. Remove the pan from the heat, cool the syrup for 1 to 2 minutes, and serve.
8. The syrup will keep in an airtight container in the refrigerator for up to 1 week or frozen for up to 2 months.
9. Reheat over low heat until warm.

blueberries, sugar, freshly squeezed lemon juice, arrowroot

Taken from www.epicurious.com/recipes/food/views/northwest-berry-syrup-387835 (may not work)