Ingredients

1/3-1/2 C. of Fresh Lemon Juice, preferably Meyer Lemon (fro Meyer’s, use larger measurement)

1/2 C. Sugar

1/2 Vanilla Bean, split

2 C. Fresh Blueberries

1/2 Agave Syrup

Preparation

  1. Combine sugar and lemon juice in sauce pan. Bring to a boil for 1 minute.
  2. Add blueberries, Vanilla Bean, and agave syrup. Bring to a boil. Reduce heat and let simmer about 15 minutes.
  3. Serve over Lemon Ricotta Pancakes.