We froze the blueberries. We put them into the rotary evaporator with our modified glassware. We added maple syrup. The blueberries thawed and released their juices. It blended with the maple syrup. The berries began to burst and the evaporator removed some moisture. The flavors concentrated. The blueberries are still plump. We used no heat. We seasoned the mixture with 0.3% salt. The syrup is bright, clean and tastes of fresh picked blueberries. We now have a great topping for buttermilk pancakes, buttermilk ice cream and buttermilk pancake ice cream.
June 6, 2005