Blueberry Syrup

Blueberry Simple Syrup

Blueberries have to be one of my favourite parts of summer and with blueberry season finally here I certainly have been enjoying them. So far I have mostly just been having them by the bucket load for breakfasts either on yogurt or mixed in with peaches or melon but it was finally time to do something more with them. One of the first things that comes to mind when I think about blueberries is almost always pancakes and I figured that it would be nice to kick the season off with some blueberry syrup. This syrup is pretty simple, you just simmer some water, sugar and blueberries to extract all of that amazing blueberry flavour and colour into the syrup and then strain the solids from it. With just a few minutes of effort you can elevate those average every day pancakes to something completely new and wonderful. But why stop there? There are some many things that you can do with this blueberry syrup and I am looking forward to using it.

Blueberry Simple Syrup

Blueberry Simple Syrup

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 1cup

A blueberry simple syrup that is great for mixing into drinks. Blueberry mojitos anyone?

  • 1 cup blueberries
  • 1 cup water
  • 1 cup sugar
  • 1/2 lemon, juice
  1. Place the blueberries, sugar and water in a large sauce pan and bring to a boil.
  2. Reduce the heat and simmer for 15 minutes.
  3. Strain the solids from the juice with a fine sieve and set the solids aside.
  4. Mix in the lemon juice, transfer to a jar and store in the fridge.

Tip: The leftover solids are great on yogurt or ice cream.


Sue/the view from great island said...

I love this, what a color---any idea how long it would keep?
We've still got berries on the bushes here in New England, and I'm thinking of what else I can do with them before it's all just a delicious memory! This looks like it'd be good on ice cream, too.

Becki's Whole Life said...

So excited to see this recipe! I love blueberries, too and I would always pick the BB syrup at Perkins when I was young. Then my MIL had some real blueberry syrup from a trip to Maine and I was like...oh wow, this is way better. I am definitely going to make this. I do like maple syrup, but it's fun to have some different toppings for pancakes, etc.

Bev Weidner said...

Seriously, on this. MY GOD.

Rosa's Yummy Yums said...

Delightful! I'd love to pour some of that syrup over my ice creams.



Leanne said...

It must be fate! I've been thinking about making blueberry syrup for some time to keep the blueberries around a little longer, but all the recipes I'd found were tedious. This is perfect-- thanks!

Barefeet In The Kitchen said...

I love blueberry syrup and I'm almost out of the last batch. It's time to make some more! As always, your picture is lovely enough to make a person drool, Kevin.

warmvanillasugar said...

This sounds so yummy! Thanks for this. I love trying new syrup recipes :)

Leigh said...

Hi! I recently found your blog and you are fabulous!! :) I better pace myself or I'll be waddling around in no time. My husband loves to make waffles so I see some blueberry, blackberry and strawberry syrup in my cooking future. Thanks for the recipe! :)

Kate@katescakesandbakes said...

What a versatile syrup to make Kevin- I love the idea of having a jug in the fridge and pouring it over possibly everything I intend to eat today!

Ana MF said...

This sounds really interesting! I'll def be trying this!

becky said...

Did you do anything with the set aside solids?

Farida said...

The fresh Syrup from Blueberry


Kevin said...

Sue/the view from great island: This should keep for a couple of weeks if not months in the fridge.

becky: Excellent point! The leftover solids are still packed with sweet blueberry flavour and I like to use enjoy them on yogurt or ice cream.

Karen said...

I just found your blog today via foodgawker.
Just made a double batch of bb syrup. My syrup isn't thick. Does it thicken as it cools or is it because I put the lemon juice in at the beginning?
Looks & tastes great though.

Kevin said...

Karen: This version will be fairly thin but if you want you can simmer it until it thickens, another 20 minutes usually does the trick.

Mike Reynolds said...

Thanks for this! I can't wait to use it for pancakes and ice cream! Looks like it tastes awesome as well as a great mouthfeel.

FanGirl said...

I've been making your syrup for a while and typically end up using the berries for oatmeal and such.

Until this past week when I got drafted into making pies for a summer bake sale for my younger siblings. I had just made a batch of fresh syrup and we had the crazy but delish idea of using the berries to make hand pies. We 'cheated' with refrigerator crust but they came out great.

Cindy Pham said...

So yummy, ridiculously yummy!

Jessica Allen said...

Can I use the left overs for blueberry muffins? What to do with them?

Kevin Lynch said...

Jessica Allen: This would go great on blueberry muffins! It would also be nice on ice cream or vanilla yogurt or you could use it as a sweetener for iced green tea.

Lynette S said...

I found this recipe because I am trying to replicate the blueberry pineapple syrup that Wendy's uses in their fruit tea chillers. I can tell that their syrup has some fiber, indicating the fruit has probably been pureed, releasing the fiber, mostly from the pineapple, I believe. I believe that your blueberry syrup recipe is a great starting point, but I am unsure if I should be heating the pineapple (using fresh pineapple, the taste of the original syrup). This is my favorite drink, and I would love to be able to make it and then use in with unsweetened tea, since I often mix unsweetened tea in with the original drink, to prolong my enjoyment. If I had a Wendy's next door, I wouldn't be worried. However, the closest Wendy's is a 30 minute drive, no matter which direction I go in. Any help would be appreciated.

Kevin Lynch said...

Lynette S: I have not tried that but the combination of pineapple and blueberry in a syrup sounds pretty good! I would probably start trying with pureed fresh pineapple.

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