Blueberry Syrup (For Ice Cream)

Ingredients

200g blueberries

100g honey

1/2 lemon, zest and juice

Directions

Before starting, weigh your saucepan (and trivet) to get a baseline. Your scale will likely turn off during this process, and you're not going to be able tare the scale with an empty suacepan after you get started.

Note your baseline weight, then add everything to the saucepan and weigh your ingredients. Subtract your baseline from the total for your starting ingredient weight.

Bring everything to a gentle boil. Gently mash blueberries with a wooden spoon. Then simmer, stirring occasionally. You're looking for approx 40-50% reduction from the starting weight for the finished syrup.

Notes

Method adapted from https://www.seriouseats.com/how-to-make-a-fresh-fruit-swirl-for-ice-cream