Blueberry Coulis
Easy to make and easy to eat, serve this blueberry coulis over ice cream, cake or stirred into your morning oatmeal.
INSTRUCTIONS
In a medium pot, combine the sugar and water. With your hand, stir the sugar to make sure that there are no lumps and the sugar is completely moist. Add a little more water if needed to moisten the sugar. (Rinse any sugar granules off the side of the pot). Add four drops of lemon juice. (This keeps the sugar from crystallizing).
Turn the pot onto medium heat and cook the sugar until it is dissolved and soft bubbles form, about 8-10 minutes. (Do Not Stir).
When the sugar is ready, carefully add the blueberries and give it a stir. Cook the blueberries until they are soft, tender and are breaking apart, about 10 minutes.
Let the mixture cool a bit, then add it to a blender or food processor and pulse until smooth. With a fine mesh sieve, strain it back into the pot and simmer on medium-low heat until it thickens a bit, about 8 minutes. Stir occasionally to keep it from burning on the bottom.
Strain the blueberry coulis into a clean 16-ounce mason jar. Keeps in the fridge for months and in the freezer even longer. Serve over ice cream, cake, or stir into your morning oatmeal.
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