An easy to make blueberry syrup with ground cardamon.
In medium saucepan combined the sugar and 1/2 cup of the water. Stir to combine.
Add the blueberries to the pot. Bring to a boil.
Slowly stir in the corn starch mixed with 1/4 cup of water.
Reduce the heat to a simmer. Cook for 15 minutes or until you reach a syrup consistency that you like.
Remove the heat. Stir in the lemon zest and cardamon if using. Add the lemon juice to taste.
For a smooth syrup, pour the syrup throw a strainer to remove the skin of the berries.
Keeps in the fridge for about 2 weeks.