A soft, floral homemade blueberry syrup made with fresh or frozen blueberries. Ready in 10 minutes. Works in iced lattes, cold brew, pancakes, cocktails, and sparkling drinks.
Equipment
- Small saucepan
- Wooden spoon or spatula
- Fine-mesh strainer or sieve
- Glass bottle or jar
Ingredients
- 1 cup fresh or frozen blueberries
- 1 cup white sugar
- 1 cup water filtered
Instructions
- Combine blueberries, sugar, and water in a small saucepan over medium heat. Stir gently as the mixture warms and the berries begin to soften and split.
- Bring to a gentle simmer and cook for 5 to 6 minutes until the blueberries are completely soft and the syrup is deeply colored and glossy. Do not boil hard.
- Remove from heat and rest for 5 minutes. Strain through a fine mesh sieve into a clean jar, pressing the skins firmly to extract all color and flavor.
- Stir in lemon juice if using. Leave uncovered until fully cool before sealing and refrigerating.
Notes
Do not boil hard: the floral note in blueberry is volatile and the first thing lost at high heat.
Press the skins firmly when straining, they hold the most color and flavor.
Use white sugar only. Brown sugar dulls the color and competes with the berry.
Seal only once fully cool to prevent trapped steam watering down the syrup.