Add to my passover recipe box
By Chef Jeff Nathan, Abigaels Restaurant Yield: 4 Blueberry Syrup 2 ½ cups blueberries ½ cup sugar ¼ cup fresh lemon juice, about 2 – 3 lemons Place all ingredients in a medium saucepan and cook over medium heat until blueberries burst. Using a hand blender, puree the blueberries. Pour into a plastic container and…
