Here we have a thick syrup to utilize for your kitchen and bar needs! This will soon be a family favourite!
Difficulty: Intermediate
In a medium saucepan over medium heat, whisk together the sugar, cornstarch, salt, cinnamon and water
Add the blueberries and make sure to mash them well (you can use a potato masher, or the whisk. Slicing the blueberries prior will help here if you want to use just a whisk)
Continue to whisk until it reaches a boil at medium temperature and while it's boiling, whisk for 1 full minute
Remove the pan from the stove and whisk in the lemon zest
Place the syrup in a new bowl and let this reach room temperature before use.
I could have strained this out so that the skins are removed, but I didn't. Personally, I like the added texture, and when using this in a cocktail, it get's double strained, so I'm not worried about large pieces ending up in the glass.
If you'd like, add more blueberries after the process to be enjoyed on your toasts and pancakes the next morning!