Blueberry maple syrup: add maple syrup, blueberries, and lemon juice to a small skillet or pot over medium heat and bring the mixture to a simmer. Reduce heat and simmer for 10 minutes. 

For the last minute or so, using a spoon or potato masher, mash up the softened blueberries to release more of their juice into the mixture. After 10 minutes, turn off the heat and remove the pan or pot from the stove. 

Using a strainer, strain the syrup into a container with a lid to try to remove as many seeds and skins from the syrup as you can. Store in a sealed container or squeeze bottle in the refrigerator for up to a month. 

Bo-berry maple gin sour: add gin, blueberry maple syrup, lemon juice, and egg white to a shaker and dry shake (shake with no ice) aggressively until frothy (approx. 45 seconds).

Add ice and shake until cold (approx 20sec).

Strain into a glass. Garnish with a piece of lemon peel and a few blueberries.