Blueberry Vanilla Syrup

Recipe View 2 mins In a heavy-bottomed saucepan, whisk together the sugar and cornstarch until well combined. (2 minutes)

Recipe View 1 mins Pour in the water, corn syrup, and lemon juice. Stir gently to incorporate. (1 minute)

Recipe View 1 mins Add the fresh blueberries and the split vanilla bean to the saucepan. Ensure the vanilla bean is submerged in the liquid. (1 minute)

Recipe View 5 mins Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent scorching. (5 minutes)

Recipe View 5 mins Once boiling, reduce the heat to low and simmer gently, allowing the syrup to thicken and the vanilla flavor to infuse, about 5 minutes. Stir frequently. (5 minutes)

Recipe View 2 mins Remove the saucepan from the heat. Fish out the vanilla bean. If desired, scrape the seeds from the vanilla bean back into the syrup for a more intense vanilla flavor. (2 minutes)

Recipe View 3 mins Strain the syrup through a fine-mesh sieve into a heat-safe bowl or pitcher to remove the blueberry skins and any remaining solids. (3 minutes)

Recipe View If you wish to can the syrup, proceed to sterilize your canning jars. Otherwise, let the syrup cool slightly before using or storing.