It’s mid-July, which means it’s blueberry season in our neck of the woods! Picking blueberries at a local farm is one of our favorite summer traditions, and it’s budget friendly. We always end up with a plethora of berries to use in the kitchen. (Psst! Did you know they freeze beautifully to use throughout the rest of the year?)
Meanwhile, can I get a shout out from everyone else watching their sugar intake? It’s rough! We still crave sweet treats, right? Enter Low-Sugar Blueberry Syrup! This easy stovetop sauce uses lower glycemic blueberries and monk fruit sweetener to create a delicious syrup that can top everything from waffles to ice cream! Which makes it our Dessert Friday recipe for the week!
Low-Sugar Blueberry Syrup
3 cups fresh blueberries, whole
2 TBSP monk fruit sweetener (we prefer the Lakanto brand)
That’s it. Just two ingredients. Not even any water!
Stir berries and sweetener together in a saucepan over medium-low heat, stirring occasionally. After several minutes, you’ll start to hear them pop open, and the color will shift from light blue to a dark violet. It will initially be pretty thin. If you have lots of whole berries that still won’t pop open, use a spoon or potato masher to smoosh them in the pan and form more of a puree.
Let the mixture simmer gently over medium-low heat for 10-15 minutes to thicken slightly before removing it from the heat. It’s okay if it still looks a little thin; it will continue to thicken as it cools.
Pour into a storage container and store it in the fridge. This syrup should keep for 2 weeks in the refrigerator.