Blueberry Simple Syrup is a homemade syrup perfect for adding a blueberry touch to any drink. From lemonades to cocktails, this easy recipe gives a lovely berry taste to beverages and takes only 10 minutes to be ready to use!
If you’re looking for a blueberry lavender syrup, go to flavor variations.
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🫐Why make this syrup
- This is one of my favorite simple syrups: the color is just beautiful and the taste is exactly what’s expected for a fruit syrup;
- You can make it super quick: it takes less than 15 minutes for this syrup to be ready for use;
- You can make it ahead and store in your fridge for weeks;
- Blueberry syrup is amazing for adding a fresh touch to iced beverages: from lemonades and milk teas to mocktails and cocktails.
📝Ingredients and substitutions
Blueberries. You can use fresh or frozen blueberries. If using fresh fruit, remember to wash them before making the syrup.
I’m using frozen blueberries in the photos, but have tasted the recipe with both fresh and frozen. When using fresh, the only difference is that it takes less for the mixture to boil.
Sugar. Use granulated or caster sugar. To add a caramel aftertaste, you can use dark brown sugar instead of white sugar.
To make it sugar free, use swerve or stevia. Add only half a cup, and do it just after removing the blueberries. Stir, taste, and add more only if needed.
Water. Use tap or filtered water. If your tap water has a strong chlorine smell, you can boil it for 15 minutes or leave a jug full of tap water, uncovered, to get rid of the chlorine.
Salt. Use sea salt. Adding salt is optional, but it helps to enhance the blueberry flavor in this syrup.
🍋Flavor variations
Blueberries pair well with a lot of flavors! If you’re looking for adding an extra favor in this recipe, try these:
- Blueberry lemon syrup: Add 2 tablespoons of lemon juice to the initial mixture.
- Blueberry vanilla syrup: Add 1 tablespoon of vanilla extract to the initial mixture.
- Blueberry cinnamon syrup: Add 1 cinnamon stick to the initial mixture.
- Blueberry lavender syrup: add half tablespoon of dried lavender to the initial mixture.
🥄How to make blueberry simple syrup from scratch
Simple syrups should be thin and not thick. This is a thin blueberry and sugar simple syrup recipe used to sweeten drinks and add blueberry flavor.
Add water, sugar and blueberries to a small saucepan.
Bring it to a boil, lower the heat and simmer until berries burst (5-7 minutes).
Strain to remove blueberries. Gently press the berries.
Wait for syrup to cool before storing.
Simple syrups have a 1:1 sugar/water ratio, but you’ll note there’s more water than sugar in the initial mix. The extra water added is an estimate of how much is lost during the simmering process.
If you press the berries, syrup will have a lightly cloudier look. The syrup in the photos was made by pressing the blueberries while straining the syrup.
🙋🏻♀️Questions you might have
Yes! You can make smoothies with the discarded berries, use for cobblers and even make a blueberry compote.
You can freeze this simple syrup. I use an ice tray to do it.
You can use it to top pancakes, but remember: this syrup is more liquid than a regular pancake syrup.
🥛Recipes to make with this syrup
Drinks with blueberries are just delicious! My favorite way of using it is in this blueberry lavender lemonade. It’s super refreshing for summer, and leaves everybody asking for more!
I’m always making blueberry soda: it’s a quick way to indulge during hot summer days! All you’ll need is:
- Club soda or sparkling water (8 ounces/240 ml);
- Blueberry syrup (2 to 3 tablespoons); and
- Ice!
Simple syrups are also great for moistening cakes after baking: using this one will add a deliciously rich blueberry flavor. And the color will be stunning!
And for the discarded blueberries: I have an incredibly easy compote recipe for topping cheesecakes, coffee cakes and even scones! Substitute 1 cup of the blueberries asked in the recipe for the discarded ones.
You can also top vanilla or berry ice cream with these blueberries, or add them to a smoothie.
🫙Storing and freezing
Simple syrup needs to be refrigerated. Simple syrup stored at room temperature will last for one to two weeks tops, even less during summer. If you want to use it for longer than a week, or if your kitchen runs hot, keep it in the fridge.
Wait for syrup to cool, strain it to remove blueberries and store in an airtight bottle or jar. If kept inside the fridge, it should be good for about 3 weeks to 1 month.
If you spot any mold (simple syrup will look really cloudy, and usually you’ll see the mold well on the top of the liquid), discard the syrup.
You can freeze this recipe. I use an ice tray to do so, to make it easier. Also, when I do, I measure how many tablespoons I have in one ice cube space, so I know how much it has into a frozen cube and can thaw the right amount I need.
📖 Recipe
Blueberry Simple Syrup
Equipment
Ingredients
- 1 ¼ cups water
- 1 cup sugar
- 1 cup blueberries
- ⅛ teaspoon salt
Instructions
- Add sugar, water and blueberries into a small saucepan. Using high heat, bring it to a boil. Stir to help dissolve the sugar.
- Reduce to low heat, bringing the mixture to a simmer. Cook berries from 5 to 7 minutes, or until they burst. Don’t stir while simmering.
- Remove from the heat and strain the syrup through a fine mesh strainer.
- Wait for it to cool before storing into a bottle or jar. Keep it refrigerated. It lasts from 3 weeks to a month.
Notes
- Blueberry lavender syrup: add half tablespoon of dried lavender to the initial mixture.
- Blueberry lemon syrup: Add 2 tablespoons of lemon juice to the initial mixture.
- Blueberry vanilla syrup: Add 1 tablespoon of vanilla extract to the initial mixture.
- Blueberry cinnamon syrup: Add 1 cinnamon stick to the initial mixture.
Make it sugar free: use swerve or stevia. Add only half a cup, and do it just after removing the blueberries. Stir, taste, and add more only if needed.
Make a thicker blueberry syrup: Double the amount of sugar. You can opt to leave the blueberries on the syrup or remove them. If discarding the berries, straining the syrup through a fine mesh strainer (if making it using the lavender variation, discard both lavender flowers and blueberries).
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