Ingredients
Method
- In a medium saucepan over medium heat, combine the blueberries, water, and sweeteners. Bring to a boil.
- Reduce the heat to a low simmer and cook for 10 minutes. Remove from heat and use a fork to mash the berries a little.
- Stir in the vanilla extract. Sprinkle the surface with the glucomannan, whisking briskly to combine. Let cool completely.
- For a clear syrup, strain the mixture through a fine mesh sieve after step 2. Press on the solids to release as much juice as possible. Return the juice to the pan and stir in the vanilla, then whisk in the glucomannan.
Notes
- For a thicker syrup, you can add a tiny bit more glucomannan or xanthan gum, about ¼ tsp at a time, whisking well after each addition.
- Store the cooled syrup in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.
- For a zesty twist, add a teaspoon of lemon juice or a bit of lemon zest along with the vanilla extract in step 3. The acidity brightens the berry flavor. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Store the cooled syrup in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.
- For a zesty twist, add a teaspoon of lemon juice or a bit of lemon zest along with the vanilla extract in step 3. The acidity brightens the berry flavor. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.