For a bright and scrumptious sauce you’ll want to pour over everything, make this simple blueberry syrup. Spoon the sauce over warm pancakes, a scoop of frozen yogurt or a warm olive oil cake.
Yield: about 1 1/2 cups
1/2 cup water
1/2 cup sugar
2 cups blueberries (about 1 pint)
Zest of half a lemon
1 teaspoon lemon juice
Pinch of kosher salt
1) In a small sauce pan over medium-high heat, bring the water, sugar and lemon zest to an aggressive simmer. Once simmering, add the blueberries and continue to simmer until they start to soften and burst, 2 to 3 minutes. Remove from the heat and stir in the lemon juice and pinch of salt. Serve immediately or cool and store in an air tight container for up to one week.