INGREDIENTS Sliced sourdough bread (or any bread you prefer) Mascarpone…
1 1/2 pounds blueberries (5 cups)
4 cups water
2 cups sugar
Six 1-inch strips of lemon zest, removed with a vegetable peeler 3 tablespoons fresh lemon juice
1. In a pot, combine the blueberries with 1 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes. Strain the juice into a heatproof measuring cup, pressing hard on the solids. Discard the solids.
2. Rinse out the pot. Add the sugar, lemon zest and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it registers 225°F on a candy thermometer, about 20 minutes.
3. Add the blueberry juice and lemon juice and boil over high heat for 1 minute.
4. Let the syrup cool, then discard the lemon zest. Pour the syrup into just-cleaned bottles.
Seal and refrigerate for up to 6 months.