Red, White, and Blueberry Syrup What’s cooking? Uses for Blueberry Syrup

Last year at this time, I was bemoaning our inability to see the NYC fireworks celebration because the city had moved it so far north as to be out of our field of vision. Well, it’s still out of sight, but this year, I have something much more spectacular to watch. My son and daughter-in-law are invited to a party not far from us, so Grumpy and I have been asked to babysit for our 6-month-old granddaughter.

She’s not yet on solid foods, aside from her morning oatmeal, so I can’t cook anything for her. And she goes to bed waaaay before I do, so she’s not much for evening companionship. But she doesn’t seem to mind if I just sit and stare at her, which I confess that I do a lot. So it’ll be a quiet celebration of July 4th, but somehow, I don’t mind at all.



Our quiet celebration will nevertheless include dessert. I’ve been buying blueberries by the armful at the farmers’ market, and one thing I’ve been making with them is the Blueberry Syrup I wrote about in my July 4th post last year. Has anyone made it? OMG – it’s just delicious, and beautiful, and very easy if a little time-consuming in the part where you strain out the skins. 

For a Fourth of July celebration, I’ve realized that there are any number of red-white-and-blue ways to serve it that all look delicious and are incredibly easy.

You can surround a scoop of vanilla ice cream with straw-berries and drizzle the syrup on top.

Or you can make a strawberry/vanilla ice cream/blueberry syrup parfait.

Another twist I came up with was to let the ice cream melt a bit and stir the syrup into it along with a handful of blueberries. You could do the same with good plain yogurt instead of ice cream.

Finally, you can serve a mix of blueberries and strawberries, top them with a dollop of either whipped cream or (as here) a dollop of crème fraîche, then drizzle on some blueberry syrup.

But whatever you do, Grumpy and my granddaughter and I wish you a safe and happy Fourth of July!