Blueberry Pomegranate Syrup (sugar free)

4 cups Blueberries

1/2 Agave Nectar or Honey

1/2 Pomegranate Juice

1 Lemon

 

Peel five 1-inch strips of zest from the lemon then juice the lemon reserving 2 tablespoons of lemon juice. Set aside.

Place blueberries and pomegranate juice in a saucepan over low heat. Gently mash the blueberries with a potato masher and simmer over low heat for 15 minutes, stirring occasionally. Once blueberries are mashed completely, place a metal mesh strainer over the pot and scoop half the juice mixture into the strainer. Mash down skins to remove all the juice you can and discard the solids. I strained only half of the juice and the other half I blended with a hand blender and left them in there. I like how the skins add flavor and a little texture. You can strain all of the juice if that's what you prefer.

Add the lemon zest and agave/honey. Bring to a boil and simmer, stirring frequently, for about 10 minutes or until the mixture thickens enough to coat the back of your spoon. Add 2 tablespoons of lemon juice. Continue stirring and boil over high heat for 1 minute. Remove from heat, fish out the pieces of lemon zest and discard them. Pour syrup into sterile mason jars (be sure to leave 1/4 inch of space from the rim of the jar) and process in a water bath for 10 minutes. Makes about six 4oz jars. You may have a little extra....I used it on ice cream. Mmm!!!