Black Elderberry Syrup and Blueberry Compote

This recipe is a delicious addition to pancakes, waffles, and other sweet and savory dishes. It's an antioxidant-packed topping featuring fresh blueberries and Sambucol Black Elderberry Syrup for extra immune support.* Let your imagination run wild with this versatile vegan dish! 

Prep: 2 minutes
Cook: 13 minutes
Total: 15 minutes
Yield: ~1 cup

Ingredients:

• 2 cups fresh blueberries
• 2 Tbsp + 1 1/2 tsp. water
• 1/4 cup organic cane sugar
• Half lemon, zested
• 2 tsp. lemon juice
• 2 tsp. Sugar-free Sambucol Black elderberry syrup

Directions:

1. In a sauce pot on medium heat, combine half of the blueberries with the water, sugar, lemon zest and juice.
2. Cook for about 8 minutes, adding the remaining blueberries at this time. Stirring frequently, cook for an additional 5 minutes.
3. Serve warm over pancakes, parfaits, etc.

Chef’s tip: If you are using agave or maple syrup instead of sugar, do not use water.

 

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

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Ryan Shepard is the founder of The Vegan Rhino, a place for sharing recipes and spreading the message of home cooked veganized meals. Ryan has been following a vegan lifestyle since 2017 and enjoys sharing tips about how you can make small changes in your own life. Find him at theveganrhino.com and @theveganrhino on Instagram.

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