Wild Fruit Syrup

In a medium saucepan, bring the water and sugar to a simmer over medium heat until dissolved

Add the fruit and, when boiling again, reduce heat

Cook for 15 minutes or until the syrup forms a slightly thick consistency

Let it cool and serve immediately

If preferred, store the syrup in an airtight container in the refrigerator for up to a week

37 calories per tablespoon

Note: Blueberries can be substituted with other imported wild fruits (raspberry or cranberry) or national fruits (strawberry, plum or raspberry).