I’m sure I’ve mentioned it many times how much I love blueberries, and if you’re like me you will LOVE this!
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There are MANY uses for this syrup and I know I haven’t even thought of them all.
I love this fresh blueberry syrup in lemonade, Italian Cream Sodas (click here for how to make Italian Cream Sodas) It’s delicious over ice cream and I will be sharing another recipe using it soon.
Grab yourself some blueberries and let’s get started!
Sometimes I add a tablespoon of lemon juice to the blueberries to make the syrup… it gives it a great flavor!
This is my new favorite drink.
I add ice to a glass and a couple of tablespoons of blueberry syrup and then fill it up with coconut seltzer. It’s refreshing and delicious and not overly sweet!
Another favorite is adding the blueberry syrup to lemon or lime seltzer! Cool and refreshing and not overly sweet!
What if the syrup isn’t thick?
It should thicken up like pancake syrup, if you want it thicker, add more sugar or less water next time, to adjust it now, you can re-boil it to thicken it, as it boils water will evaporate and subsequently it will thicken, you can add more sugar that will also thicken it.
If you want it like a “gravy” type of sauce you can add 2 tablespoon cornstarch mixed with 2-3 tablespoon water and stir it into the boiling syrup, it will not be as clear, it will be an opaque color, but it will certainly thicken it.
I’m not sure how thick it is now, how thick you are looking for it to be, syrups aren’t overly thick, I often put mine in a squirt bottle and use it in drinks and such, so it’s not as thin as water, but not thick like gravy.
You can also double the amount of fruit in syrup recipes in this case use 2 cups of blueberries, the pectin in the blueberries will naturally thicken the syrup as well.
- 1 cup sugar
- 1 cup blueberries
- 1 cup water
- In a medium saucepan bring all ingredients to a boil, turn the temperature to medium and cook 2 minutes.
- Pour mixture into a strainer and press with the back of a spoon or use a berry strainer press to remove all the flesh of the berries.
- The result is a silky smooth blueberry syrup.
- Allow the syrup to cool completely before refrigerating, it will keep for up to 4 weeks in the fridge.
- You can serve it hot over pancakes and go ahead and throw on some blueberries and whipped cream too, that is the way I like them!
If you do LOVE blueberries you may want to check out these blueberry recipes I’ve made:
- Blueberry Banana Chocolate Chip Cake– a flavor EXPLOSION.
- Blueberry Scones-a true favorite
- Blueberry Curd-so delicious you will want to eat it by the spoonful!
- Lemon Blueberry Bread Pudding– an anytime favorite
- My mom’s Blueberry Pie recipe – Oh how I LOVE this pie!
- Blueberry Oatmeal Breakfast Cookies-I could eat these EVERY Day for breakfast!
I often use this Berry Press Strainer. If you make a lot of syrups and sauces and other items with fresh fruit and find you are always pressing things through a strainer, this is GREAT! I love mine.
I’m all about sauces and syrup,
these syrups are amazing. They take only minutes to make and believe me, everyone will LOVE them.
They make great gifts too.
- Blueberry Syrup
- Cherry Syrup
- Apple Cinnamon Syrup
- Chocolate Syrup
- Lavender Syrup
- Lemon Syrup
- Coffee Syrup
- Pineapple Syrup
- Maple Syrup
- Peach Syrup