This recipe could not be simpler, so long as it’s not too hot to let it simmer on the stove. Warm or cold, use it atop French vanilla ice cream or lemon yogurt. I think lemon and nutmeg bring out the best in blueberries but if you want to make it straight blueberry because you will use that to complement other flavors (like peach ice cream or raspberry sorbet) just add more water and a bit more sugar. Note that these amounts are not precise because blueberries come both sweet and tart, cultivated and large, wild and small, and can render a lot or a little juice. Keep stirring and tasting and make it right for you.
- 8 cups fresh blueberries
- 3/4 cup sugar
- 1/4 cup fresh lemon juice
- 1/4 teaspoon fresh ground nutmeg (must be fresh)
- 1/3 cup water
- the zest of 1 lemon
Combine all ingredients in a large saucepan and bring to a boil, then turn down to simmer for at least 30 minutes or until the berries have released most of their juice. I let it cook down until it is fairly thick but still has enough liquid to strain some off to make sorbet (recipe to follow). Adjust the flavors and let cool completely in the pan before refrigerating.
Keeps in the fridge for up to 2 weeks.
Parsenip 