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Recipe
Meril's Blueberry Sage Snoball Syrup

Meril's Blueberry Sage Snoball Syrup

Did you know that Meril is now serving snoballs? Come and get yours -- it'll help you beat the heat as you stroll around the Warehouse District. This is one of their unique, house-made flavors. If you can't drop by, make this luscious syrup at home and enjoy it over shaved ice or stirred into your favorite cocktail. Talk about good!

  • Prep Time: 2 minutes
  • Total Time: 35 minutes, plus time to chill
  • Yield: About 1 quart

Ingredients

  • 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

Directions

  • 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!