- 4 cups granulated sugar
- 2 cups water
- 1 1/2 pints fresh blueberries
- 6 large fresh sage leaves
- 1 tablespoon freshly squeezed lemon juice, or to taste
Combine the sugar and water in a large saucepan and bring to a boil, stirring occasionally until sugar dissolves. Add the blueberries, reduce the heat to medium, and simmer for 15 minutes. (Note: You really do need a large saucepan for this, because the syrup will bubble up as it reduces; keep an eye on it so that it doesn’t overflow.)
Add the sage and simmer for 15 minutes longer, until fragrant.
Strain the mixture through a fine mesh sieve, pressing on the berries with the back of a ladle to release all of the juices. Set syrup aside and allow to cool to room temperature, then stir in the lemon juice. Refrigerate until thoroughly chilled.
Use over shaved ice for snoballs.
Note: Don't throw away the strained blueberries -- enjoy them spooned over yogurt or ice cream, or as part of a cheese board. They would be delicious served with a soft goat cheese or fresh ricotta. Or stir them into pancake batter!