Savor this sweet blueberry sauce on Greek yogurt, French toast, waffles, pancakes, and vanilla ice cream.
Ingredients:
2 cups fresh blueberries
5 tablespoons water, divided
Pinch of coarse kosher salt
1 1/2 cups sugar
2 teaspoons plus 1 tablespoon fresh lemon juice
Preparation:
5 tablespoons water, divided
Pinch of coarse kosher salt
1 1/2 cups sugar
2 teaspoons plus 1 tablespoon fresh lemon juice
Preparation:
Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside.
Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. Stir in blueberry sauce; let stand 5 minutes.
Cool sauce to room temperature. Stir in remaining 1 tablespoon lemon juice.
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