Homemade Blueberry Syrup

2 c. blueberries

1 1/2 c. sugar

1 1/4 c. water

1 T. cornstarch


Place all ingredients in a large pot or dutch oven.  Bring to a boil.  Cook and stir until blueberries pop open and liquid is clear, glossy and slightly thickened, about 8-10 minutes.  Strain into a 2 cup measuring cup, pressing on the solids to release any additional juices.  Discard the solids and serve syrup warm or let come to room temperature and refrigerate for later use, rewarming before serving.