1lemonpeel removed in thin strips with a sharp knife*
2shotsBourbon
Instructions
Put the blueberries in the bottom of a sauce pot and lightly smash them with a potato masher or muddler until juicy.
Add in the water and sugar and bring to a boil over high heat. Reduce to a simmer and cook for 15 minutes.
Strain out the solids and set the syrup aside. Return the pot to the heat, and add in the Bourbon once the pot is hot. Reduce the Bourbon by half.
Pour back in the blueberry syrup mix, add in the lemon and simmer for an additional 10 minutes or until the syrup is thick enough. Strain a second time.
Store in the refrigerator for up to 12 months.
Notes
*Use the tip of your knife to carefully shave off the strips of lemon peel. Try to avoid getting any pith (the white part) as possible.