Blueberry Syrup

This is so good.   I think it's one of my favorites.   It's really good on pancakes, french toast & waffles but also delicious on ice cream or even over a angel food cake.  To tell the truth I could just eat it plain.

BLUEBERRY SYRUP

Ingredients:
*2 cups fresh blueberries

*1/2 cup water
*//2 cup granulated sugar
*juice squeezed from 1/2 lemon (about 1/4 cup)

Directions:

~If you want smooth syrup place all the ingredients into a blender and puree until smooth and then put into a saucepan (this is the way I prefer it).
~If you want whole blueberries in your syrup then all the ingredients into a medium saucepan.
~Bring the mixture to a boil over medium-high heat.
~Once the mixture comes to a boil, reduce heat and simmer for 20-40  minutes, stirring occasionally, or until minutes starts to thicken.
~Remove from heat.
~It will thicken more as it cools.
~Store in an airtight container in the refrigerator, for up to 2 months.