One of my favourite things in the summer is all of the fresh berries and a great way to enjoy them is in a fresh homemade syrup, like this blueberry syrup! This weekend I was making a blueberry syrup and I could not resist taking some new photos to update this recipe with. Berry syrups could not be easier to make! You simply simmer some berries, in this case blueberries, along with sugar and water before straining away the solids and letting it cool. I like to use this blueberry syrup on pancakes, waffles, french toast, etc in addition to using it as a sweetener in things like blueberry lemonade or blueberry iced green tea! No matter what you use blueberry syrup in or on, it will bring the amazing freshness of summer along with that intense blueberry flavour!
Blueberry Syrup
Prep Time:5 minutes Cook Time:10 minutes Total Time:15 minutes Servings: 32(~ 2 cups or 32 1 tablespoon servings)
A quick and easy blueberry simple syrup that is perfect for everything from smothering pancakes to using in drinks like blueberry lemonade!
ingredients
- 2 cups blueberries
- 1 cup sugar
- 1 cup water
- 1 tablespoon lemon juice (optional)
directions
- Bring everything to a boil, in a large saucepan, reduce the heat and simmer for 10 minutes before removing from heat to cool.
Note: Store in a sealed container in fridge and enjoy within 2 weeks.
Option: Strain the solids from the syrup.
Option: Strain the solids from the syrup.
Nutrition Facts: Calories 29, Fat 0 (Saturated 0, Trans 0), Cholesterol 0, Sodium 0.4mg, Carbs 7g (Fiber 0.2g, Sugars 7g), Protein 0
Nutrition by: 
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.
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.
Seriously, on this. MY GOD.
Delightful! I'd love to pour some of that syrup over my ice creams.
Cheers,
Rosa
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!
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.
This sounds so yummy! Thanks for this. I love trying new syrup recipes 🙂
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! 🙂
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!
This sounds really interesting! I'll def be trying this!
Did you do anything with the set aside solids?
The fresh Syrup from Blueberry
farida
http://kitchensuperfood.com
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.
Kevin,
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.
Thx,
K
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.
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.
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.
So yummy, ridiculously yummy!
Can I use the left overs for blueberry muffins? What to do with them?
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.
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.
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.
We LOOOOOOVE blueberry pancakes and this would be the perfect addition! I have got to try this!
Can I use artificial sweetener for this? I am diabetic.