Fruit syrup
Blueberry Syrup
Burst the berries, strain, finish with lemon. Deep violet syrup for lemonade, cocktails and pancakes.
- 25 min total
- 1¾ cups420 ml
- Keeps 2 weeks
Photo: Keith Jay · CC BY-SA 4.0
Quick answer
Blueberry syrup is blueberries simmered in a 1:1 sugar syrup until they burst, then strained and brightened with lemon. Simmer 2 cups berries with 1 cup sugar and 1 cup water for 10 minutes, mash, steep 10 minutes, strain, add 1 tablespoon lemon juice and refrigerate for up to 2 weeks.
Unlike raspberries, blueberries need real heat. Their color and flavor sit in the skins, which only split once the berries are hot. A 10-minute simmer and a quick mash do it.
Frozen wild blueberries make the most intensely colored syrup of all, straight from the bag. Lemon zest and juice keep the flavor from tasting flat.
Tastesjammy blueberrylemonmellow
The recipe
Blueberry Syrup
Ingredients for 1¾ cups420 ml
You’ll need: small saucepan, masher, fine-mesh strainer, glass jar, ice cube traysmall saucepan, masher, fine-mesh strainer, glass jar, ice cube tray
Method
-
Combine
Add the blueberries, sugar, water and lemon zest strips to a small saucepan.
2 cups300 g blueberries1 cup200 g granulated sugar1 cup240 ml water2 strips lemon zest1 tbsp1 tbsp fresh lemon juice
-
Simmer
Bring to a boil over medium-high heat, then lower to a steady simmer and cook for 10 minutes, stirring now and then, until most of the berries have burst.
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Mash and steep
Crush the berries with a potato masher to release the rest of their juice, then take the pan off the heat and steep for 10 minutes.
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Strain
Pour through a fine-mesh strainer, stirring the pulp gently with a spoon. A light press is fine, since blueberry syrup isn't meant to be crystal clear, but don't force the pulp through.
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Finish
Stir in the lemon juice, let it cool, then bottle and refrigerate.
Storage. Refrigerate in a sealed jar or bottle for up to 2 weeks. Freeze extra in ice-cube trays for up to 3 months; a cube or two melts nicely over warm pancakes.
Per 1 tbsp (15 ml): about 28 kcal, 7.1 g sugar (estimate).
How to use it
Blueberry lemonade
1 oz (30 ml) syrup, 1 oz (30 ml) lemon juice and 4 oz (120 ml) cold water over ice.
Blueberry mojito
Muddle 8 mint leaves with ¾ oz (22 ml) lime juice and ¾ oz (22 ml) blueberry syrup, add 2 oz (60 ml) white rum and ice, then top with soda water.
Blueberry gin sour
2 oz (60 ml) gin, ¾ oz (22 ml) lemon juice and ¾ oz (22 ml) blueberry syrup, plus an egg white if you like. Shake hard and strain into a coupe.
Blueberry iced tea
1 oz (30 ml) per 8 oz (240 ml) glass of black or green iced tea.
Blueberry spritzer
1 oz (30 ml) syrup and a squeeze of lime in 6 oz (180 ml) sparkling water over ice.
Pancakes and waffles
Warm it gently and pour over pancakes, waffles or French toast, or swirl into yogurt and overnight oats.
Gear for this recipe
OXO Good Grips Stainless Steel Potato Masher
Crushes berries and stone fruit right in the pan so fruit syrups pull out more color and flavor. Faster than a muddler.
Best for Big-batch fruit syrups
W&P Peak Silicone Ice Cube Tray
Best for Freezing syrup portions
Ball Regular Mouth 16 oz Pint Mason Jars (12-pack)
Best for Big batches and everyday storage
Ball Wide Mouth 16 oz Pint Mason Jars (12-pack)
Best for Fruit and herb infusions
More gear for this recipe (3)
Cuisinart Fine Mesh Stainless Strainers (set of 3)
Best for Every infused or fruit syrup
Regency Wraps Ultra Fine Cheesecloth (9 sq ft)
Best for Crystal-clear syrups
Cuisinart Chef's Classic 1.5 qt Stainless Saucepan with Lid
Best for Every stovetop syrup
Tips for the best batch
- No need to thaw frozen berries. Use 2 tablespoons less water, since frozen fruit brings extra liquid with it.
- The lemon also keeps the color: blueberry's purple pigment turns dull and grayish without a little acid.
- Save the strained berries for oatmeal, yogurt or muffin batter.
- Simmer gently. A hard, long boil concentrates the blueberries' natural pectin and can turn the syrup jelly-thick once chilled.
Variations
Thick pancake syrup
Cut the water to 120 ml and simmer 5 minutes longer for a spoonable topping. It keeps up to 3 weeks thanks to the extra sugar concentration.
Blueberry-lavender
Add 1 tsp dried culinary lavender for the steep and strain it out with the fruit. Great in lemonade and gin drinks.
Blueberry-ginger
Simmer 4 thin slices of fresh ginger with the berries. Excellent with bourbon or topped with ginger ale.
Questions people ask
Can I use frozen blueberries to make syrup?
Yes. Add them straight from the freezer and simmer 2–3 minutes longer. Frozen wild blueberries make the darkest, most flavorful syrup.
Do you have to strain blueberry syrup?
For drinks, yes; skins catch in straws and cloud the glass. For pancakes you can skip straining and keep the whole berries for a chunkier sauce.
Why did my blueberry syrup turn into jelly?
Blueberries contain pectin, and long boiling concentrates it until the syrup sets when cold. Stick to a 10-minute simmer. To rescue a set batch, warm it with a few tablespoons of water until it loosens.
How long does blueberry syrup last in the fridge?
About 2 weeks in a sealed container, or 3 months frozen in ice-cube trays.