Heat to a simmer over medium-low heat. Simmer for 10 minutes.
Cool for a few minutes and then puree.
Nutrition: this recipe makes 16 servings. Each serving is 1 ounce. There are 3.5 NET carbs per serving.Substitutions: swap the blueberries for strawberries, blackberries, or raspberries. You may want to strain the seeds with a fine-mesh strainer if they are bothersome to you. To Store: keep chilled in the fridge for up to 2 weeks. It needs to be stored airtight for the best results. To Freeze: pour into a freezer bag and freeze flat until it’s frozen. Then defrost in the fridge until thawed before serving. Notes on Sweeteners: