Blueberry Agave Syrup

1¼ cups agave syrup

1½ cups fresh or frozen blueberries

¼ teaspoon vanilla extract

Combine the agave syrup and fruit in a medium saucepan over medium-high heat; once the mixture comes to a boil, reduce the heat to medium or medium-low (barely bubbling) and cook for about 8 minutes, stirring often, until all of the blueberries have popped.

Remove from the heat; cool until lukewarm, then stir in the vanilla extract. Transfer to a blender and purée until smooth.

Strain, if desired. Return the saucepan to the stove over low heat to rewarm, or cool the syrup completely before storing.

Serves 10 to 14 (makes 1¾ cups).

Cook's note: The syrup can be refrigerated in an airtight container for up to 2 weeks. Warm before serving.

Nutrition values per serving (based on 14): 90 calories, 0 fat, 25 g carbohydrates, 0 fiber, 24 g sugar, 0 protein, 0 cholesterol, 0 sodium.

Nevin Martell