Fred Meyer is running a sale this week on blueberries. Their price is $3.48 for a 2 pound container. I happen to have five blueberry bushes of my own so I won’t be rushing to Freddy’s. This time of year, I’m more likely to be giving away blueberries to my friends. However you get your blueberries, it’s July and you should get them. They flourish here in the Willamette Valley, they are so healthy for us and deals are everywhere. They also freeze exceptionally well so even if you’re reading this in February, you too can cook with blueberries.

I have a recipe for something called “Blueberry Buckle” that I’ll share another time. I’m taking a shortcut with today’s recipe.

Fruit syrups are great year around to liven up a plate of pancakes or french toast. A good syrup can also be mixed with club soda for an excellent homemade soft drink option. They are easy to make so if you don’t already make syrup, maybe you ought to give it a try.

Prep
1 cup of sugar, 1 cup of water and 1 cup of blueberries (fresh or frozen)

Cook
Put it all in a sauce pan and place over medium heat. Heat to boiling and then keep it at a boil for 5 minutes. Turn off the heat and let the mixture sit for 5 minutes. Pour through a wire strainer to remove solids. You will likely have to use a fork in a stirring motion, to press the syrup through the strainer and past the blueberry solids.

Cool
If you’re serving right away you can serve it hot, but mostly I store it in a plastic container in the refrigerator.

Works with other fruit too… mangoes, strawberries, raspberries and pineapple.

You might also consider something else that I really like and that is cinnamon syrup. Pick up cinnamon sticks at a Mexican grocery store (they’re cheaper there). Cooking takes longer… up to 10 minutes to get the flavor out of the sticks.