Instant Pot Blueberry Thick Syrup
- 250 g blueberries dried and washed
- 1 cup white sugar
- 1 bottle sparkling water
- 1 lemon cut into coins
Add 1 cup of water in the inner pot of instant pot and place the rack on it.
Place a steamer basket filled with blueberries in even layers on the rack.
Close the lid and press the “Manual” button.
Cook for about 12 minutes on HIGH pressure and release the pressure through the steam vent.
Leave it for approximately 10 minutes to cool and open the lid.
Take out the steamer basket, the bottom of which contains blueberry juice.
Measure the juice quantity and add double quantity of sugar in it to make syrup.
Stir it continuously on medium heat for 5-6 minutes until the sugar dissolves completely and refrigerate it for 1-2 months.
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