Blueberry Simple Syrup
This homemade blueberry syrup is sweet and delicately flavored and a really great way to elevate blueberry cocktails and mocktails. It can be made using frozen or fresh blueberries.
About this syrup
Simple syrup is just sugar dissolved in water, but cooking it with fruit gives you a flavoured syrup that works in both drinks and desserts. Blueberries give a sweet berry flavour and a rich colour while still keeping the syrup smooth and pourable. It is a great way to use fresh or frozen berries and it holds its colour beautifully.
The amount of sugar is in this recipe is large but remember, it’s syrup and it’s meant to be sweet. You will only use small amounts at a time.
What you’ll need
Instructions
- Add sugar and blueberries to a saucepan.
- Add in water and fresh lemon juice, then bring to a simmer for around 10 minutes.
- Once it has finished simmering, let it cool to room temperature, then strain.
- Pour the cooled syup into a clean glass jar or another airtight container.
Tip: Pour it into ice cube trays and freeze it, so you have individual servings!
Variations
Storage
Fresh fruit syrup like this can be stored in the refrigerator in a sealed container for up to 2 weeks. For long-term storage, the syrup can be frozen for up to 3 months.
Blueberry Simple Syrup
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1 ½ cups blueberries fresh or frozen
- 1 ½ teaspoons lemon juice
Instructions
- Combine the blueberries, sugar, water, and lemon juice in a small saucepan.
- Place the saucepan over medium heat. Once the first bubbles appear and the mixture starts simmering, lower the heat and let the mixture simmer for 10 minutes, stirring occasionally.
- After simmering, remove the heat and let it cool to room temperature.
- Balance a fine mesh strainer, muslin cloth, or coffee filter over a bowl and tip in the blueberry mixture. Let it drain completely.
- Pour it into a clean glass jar or airtight container.
- The syrup can be stored in the refrigerator in a sealed container for up to 2 weeks or frozen for up to 3 months.
