Blueberry Pancake Syrup

Instructions

1. Combine the berries, sugar, and water in a medium saucepan and bring to a boil.
2. When the berries soften and begin to burst, reduce the heat to a simmer and press down gently on the berries with a wooden spoon as they burst. Continue cooking for 8-10 minutes, stirring occasionally, until the berries have broken down and the liquid turns deep purple.
3. Remove the pan from the heat. Place a fine mesh strainer over a bowl and pour the blueberry mixture through it. After straining, discard the bits of cooked berries in the strainer. Add a tiny bit of lemon juice to the syrup now, if desired.
4. Wipe out the saucepan and return the strained berry sauce to the pan. Continue cooking over a low simmer, while stirring constantly, for about 5 minutes, just until a spatula barely leaves a trace at the bottom of the pan. Take care not to overcook.
5. Allow the syrup to cool completely before transferring it to an airtight container for storage in the refrigerator.