Blueberry simple syrup is a sweet and simple addition to blueberry cocktails (like a blueberry margarita, or a blueberry martini), iced tea, lemonade, or even drizzling over pancakes, waffles, French toast, ice cream and desserts.
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What is a simple syrup?
Simple syrup is exactly what it sounds like. A simple combination of sugar and water, cooked until the sugar dissolves, cooled, and used to sweeten cocktails and other drinks. You can buy simple syrup, plain, and in a variety of flavors, at any grocery store. However, it's really easy to make your own homemade simple syrup. Why not save your cash and make homemade syrup in minutes?
The basic simple syrup recipe is equal parts water and sugar. For this blueberry simple syrup, we are using that 1:1 ratio of water and sugar, and then we're adding blueberries. The result is a delicious burst of fruity flavor to elevate your favorite drinks.
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Why you'll love this easy recipe
- Quick and easy. For the time it takes to boil water, you can make this delicious homemade blueberry syrup with just three simple ingredients.
- Versatile. Have this blueberry simple syrup in the fridge all summer for making cocktails, mocktail recipes, and more. You can even pour it on top of pancakes, like these buckwheat pancakes, or waffles, especially blueberry waffles.
Ingredient notes
Ingredient quantities and complete instructions are in the printable recipe card at the end of this post.
- Blueberries. You can use fresh blueberries or frozen blueberries. Wild blueberries work well for simple syrup, too.
- Sugar. I'm using granulated white sugar for this simple syrup, but you can also use brown sugar, coconut sugar, or honey, all in the same one to one ratio.
- Water.
How to make blueberry syrup
- In a small saucepan, bring the water and sugar to a boil, so that the sugar is dissolved.
- Add the blueberries and gently boil on medium heat for two minutes.
- Use a potato masher or wooden spoon to crush any blueberries that haven't burst.
- Let the mixture cool to room temperature, then strain out the blueberry skins using a small fine mesh sieve. Refrigerate the syrup until chilled.
Tips
- 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.
Variations
The flavor variations for homemade simple syrup are really almost endless. And for this recipe, since blueberries are complimented by so many flavors. Some flavor additions for blueberry syrup:
- Lemon: add a tablespoon of lemon juice. Stir in after straining the syrup.
- Vanilla: add a teaspoon of pure vanilla extract. Stir in after straining.
- Herbs: add a few basil leaves or a rosemary sprig along with the blueberries.
- Maple: substitute the white sugar with maple syrup.
- Ginger: Peel and chop a knob of ginger and add it with the sugar and water.
How to use blueberry simple syrup
Of course, you can use this syrup for cocktails, like a blueberry mojito, a blueberry margarita, or a blueberry martini. You can use make a blueberry old fashioned, just replace the gingerbread syrup in this gingerbread old fashioned with blueberry syrup.
It works for mocktails and non-alcoholic drinks too. Try blueberry iced tea, blueberry lemonade (you can use this lavender lemonade recipe and swap the lavender simple syrup for blueberry). or add to club soda for a blueberry soda. It's delicious drizzled over a bowl of vanilla ice cream or a slice of cheesecake, too!
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Blueberry Simple Syrup
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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