Blueberry Simple Syrup
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Use fresh or frozen blueberries to make this incredibly simple blueberry simple syrup recipe. Use it to add sweet blueberry flavor to lemonade, cocktails, and mocktails, drizzle it over pancakes or yogurt, and so much more. Makes 12 ounces of syrup.
If you’ve got young kids, you know how they inhale berries in a matter of seconds. I can barely keep fresh berries in our fridge for more than a day before the kids have devoured them all.
Luckily I can use frozen blueberries in my blueberry banana smoothie recipe and this blueberry simple syrup. Because the toddlers aren’t the only ones who should get to enjoy blueberries, am I right?
This blueberry syrup recipe uses just 3 ingredients and only requires about 5 minutes of hands-on time. You’ll find yourself looking for excuses to dip into it, from using it in drinks to drizzling it over your desserts.
So let’s get ready to impress our friends with our syrup-making skills, shall we?
REcipe testing tips
- This recipe works great with fresh or frozen berries. If you can’t snag enough fresh blueberries from your own toddler to make this recipe, just use frozen ones. The flavor is just as good and since you strain the fruit out at the end, the texture really doesn’t matter!
- Granulated sugar is my go-to, but honey is a great option, too. You can swap the sugar 1-for-1 with honey for a slightly different flavor profile. I suggest staying away from darker, more strongly flavored sweeteners (such as brown sugar) in this one. You don’t want to overpower the blueberry flavor.
How to make blueberry simple syrup
If you already know how to make simple syrup, this process will be pretty familiar to you.
When adding fruit to simple syrups, we need to first simmer the fruit in the syrup, then let it steep.
Add the water and sugar to a small saucepan and bring the mixture to a boil. Reduce the heat, add the blueberries, and simmer the mixture for 15 minutes. You can break the blueberries up with a potato masher to release even more of their juices if you’d like, but I find that they typically break down fine on their own in this time.
After 15 minutes, remove the pan from the heat and cover. Let the syrup steep for another 20 minutes.
Run the syrup through a fine mesh strainer to remove the blueberry solids, then transfer the blueberry syrup to an airtight jar or bottle.
Storage
Syrups with added ingredients, such as my lavender simple syrup and this blueberry syrup, can be stored in an airtight container (preferably a glass jar or bottle) in the refrigerator for up to 2 weeks.
When using the syrup, be sure to pour the syrup out or spoon it out with clean utensils. Do not dip your finger into the syrup; this can introduce bacteria that will cause it to go bad much faster.
Using blueberry syrup
Blueberry simple syrup is delicious in any of your favorite drinks. Use it in place of the regular simple syrup in my homemade lemonade recipe to make a delicious blueberry lemonade. You can also add it to iced tea or even use it in cold foam for lattes and iced coffee.
It is also perfect for making blueberry cocktails and mocktails. The flavor of blueberries pairs especially well with gin and vodka, but you can also try it in margaritas, mojitos, and old fashioned cocktails.
Beyond drinks, try drizzling it over your morning yogurt, pancakes, waffles, and french toast. It’s also incredible on vanilla ice cream!
You can also brush it onto cake layers for extra moisture and flavor before filling and frosting them.
Blueberry Simple Syrup
Ingredients
- 1 cup warm water
- 1 cup granulated sugar
- 1 cup blueberries fresh or frozen
Instructions
- In a small saucepan over medium heat, add the water and sugar and stir to combine. Bring to a boil, stirring occasionally until the sugar dissolves.1 cup warm water, 1 cup granulated sugar
- Once the mixture reaches a boil, reduce the heat to medium low and add the blueberries, stirring to combine. Let the mixture gently simmer for about 15 minutes until it reaches a dark blue/purple color.1 cup blueberries
- Remove from the heat and cover the saucepan to allow the syrup to steep while cooling, at least 20 minutes
- Once cooled, strain the syrup using a fine mesh sieve and/or cheesecloth into a sterile airtight jar or bottle, gently pressing the berries to release any remaining juice. Store in the refrigerator for up to 2 weeks.
Notes
Ingredients
- If using frozen blueberries, you do not need to thaw them before adding them to the syrup. Keep in mind if they are frozen when you add them, you will need to add a few extra minutes to the cooking time for the syrup to come back to a simmer.
Nutrition
Recipe variations
Blueberries make a great base for this syrup, but you can swap or add other ingredients to this recipe to create a variety of flavors.
- Substitute half of the water with fresh lemon juice for a citrus note.
- Swap the granulated sugar with honey.
- Add fresh herbs such as thyme, mint, or basil for a more botanical flavor. When adding the herbs, drop them in when you remove the syrup from the heat and allow them to steep into the syrup.
- Stir in vanilla bean paste or vanilla extract just before straining the syrup for a sweeter note.
Frequently asked questions
Yes — for each cup of water used, replace the sugar with 2.5 ounces of your preferred dissolvable sugar substitute, such as Stevia.
about chrissie
I’m Chrissie — a full-time public defender, food lover, North Carolina explorer, toddler wrangler, and lifelong cheese enthusiast. I love the beach, craft beer, Mexican food, and trashy reality TV. Catch me chasing my kids, laughing too loudly, sipping margaritas on a nearby patio, and telling my husband “just one more quick picture.” Learn more ➤