Blueberry Simple Syrup

Blueberry simple syrup is a sweet and simple addition to cocktails like a blueberry martini, iced tea, lemonade, or even drizzling over pancakes, waffles, ice cream and desserts.

Course Sauces, Dips & Toppings

Cuisine North American

Diet Gluten Free

Prep Time 2

Cook Time 5

Total Time 7

Servings ounces

Calories 78kcal

Author Colleen Milne

Ingredients

1 cup sugar
1 cup water
2 cups blueberries fresh or frozen

Instructions

In a medium saucepan, bring sugar and water to a boil over medium-high heat. Boil until the sugar is dissolved, about 2 minutes.
Add the blueberries and continue to cook at a gentle boil for two minutes.
Use a potato masher or the back to a spoon to crush any berries that haven't burst.
Remove from heat and allow the syrup to steep until it's completely cooled to room temperature.
Use a fine mesh strainer to strain out the blueberry solids.
Store the syrup in a glass jar with a lid in the fridge.

Notes

Strained blueberries. After straining the blueberry syrup, you can use the strained blueberries in smoothies or for topping yogurt or ice cream.

Thicker syrup. This blueberry syrup recipe is just the right consistency for making drinks. You may want a thicker syrup if you want to use it over ice cream, pancakes, waffles and more. To thicken the syrup, I mix one tablespoon of cornstarch with one tablespoon of cold water to make a slurry. Then gradually whisk this into the hot syrup.

Amount. This recipe makes about one cup of simple syrup. You can easily double this recipe if you need more, and you can halve it, if you need less.

Storage. Store blueberry simple syrup in an airtight container, like a mason jar with a lid, in the fridge for 2-3 weeks.

Freeze. You can freeze simple syrup, and my favorite way is to freeze the syrup in an ice cube tray. Once the cubes are frozen solid, I put them into a zip lock freezer bag and keep frozen for up to three months. You can take them out as single servings as you need them.

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