Blueberry Topping

    20 minutes

    This is a delicious topping for pancakes or ice cream, best served warm right after making. Fresh blueberries are a must.

    17 people made this

    Serves: 8 

    • 1 1/2 kg blueberries, rinsed and drained
    • 2 cups (500ml) water
    • 1 tablespoon grated lemon zest
    • 3 cups (600g) caster sugar
    • 4 cups (1 litre) water
    • 2 tablespoons lemon juice

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Place blueberries in a large saucepan and crush with a potato masher. Add water and lemon zest; simmer over low heat for 5 minutes. Strain fruit through a sieve to remove pulp and seeds; reserve juice.
    2. In a large saucepan, mix sugar and water. Bring to a boil, stirring occasionally. Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and pour into jars (or freeze) as desired.

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    Reviews in English (14)


    Altered ingredient amounts. This was very good, I did add some cornflour to thicken it a little.  -  29 Sep 2008


    Altered ingredient amounts. Did great needed a bit of cornflour to thicken but a good mixture and procedure. Chef Robear  -  29 Sep 2008


    Used different ingredients. This is a wonderful recipe to top off Angel Food cake with. I substituted orange rind for the lemon rind, and apple/white grape juice for the lemon juice. I did not strain the pulp because I wanted to retain the fibre. I will save this recipe and use it again, perhaps as written next time.  -  29 Sep 2008