Homemade Blueberry Syrup
This easy homemade blueberry syrup is made with real fruit and just a few simple ingredients. It’s perfect for flavoring coffees and drinks, topping pancakes or waffles, and adding a fruity twist to desserts.
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Servings: 9 ounces
Equipment
- syrup bottle or mason jar
Ingredients
- 1 ½ cups blueberries fresh or frozen
- 1 cup granulated sugar
- 8 ounces water
- ¼ teaspoon kosher salt
- 1 teaspoon lemon juice
- ½ tablespoon vanilla bean paste or vanilla extract optional
Instructions
- In a medium saucepan, combine the blueberries, sugar, water, and salt. Stir well, and bring to a boil over high heat.
- Turn the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low, and simmer for 10 minutes, stirring occasionally. The syrup will thicken and turn dark purple.
- Remove from the heat and pour the syrup through a strainer into a mason jar or heatproof container. Use a spatula to press out all the liquid from the mashed berries, and reserve the blueberries.
- Stir the lemon juice and vanilla, if using, into the syrup.
- Use the syrup right away, or let cool completely, transfer to an air-tight container, and store in the fridge for up to 3 weeks.
- Don’t toss the leftover fruit! Store the blueberries in an air-tight container container in the fridge for up to 1 week. They make a delicious topping for yogurt, oatmeal, pancakes, waffles, French toast, ice cream, or even stirred into a mocktail for added texture and flavor.