Easy to make, this homemade blueberry syrup recipe is a great way to make the most of your blueberries. Perfect for adding flavor your favorite drinks, both cocktails and non-alcoholic. Made with 3 simple ingredients, it's ready in minutes.
This post may contain affiliate links. Read my privacy policy here.
I have a freezer full of wild blueberries that we picked during the summer months, and this simple syrup recipe is a perfect way to utilize them!
The sweet blueberry flavor of this simple syrup brightens up drinks wonderfully, and it's so easy to make with 3 basic ingredients. I love making homemade fruit syrups for cocktails, it's so easy and really elevates each sip.
Be sure to check out my delicious savory blueberry sauce too!
Why you will love this recipe!
- So easy: It really does take a matter of minutes to make up a small batch of this simple syrup.
- Lots of uses: This is great to add in to favorite cocktail and mocktail recipes, and it's also delicious drizzled on foods like ice cream, pancakes and french toast.
- Dietary info: This blueberry simple syrup recipe is gluten-free, dairy free and vegan.
Ingredients and Notes
- Blueberries: You can use frozen or fresh blueberries. I used frozen wild blueberries that i picked earlier this year.
- Sugar: White sugar is best to use. You can use brown sugar but it will result in a different flavor.
- Water: Just tap water is fine.
How to make blueberry simple syrup
Scroll down for the full recipe!
- Add the blueberries, water and sugar to a small saucepan, and give a little stir.
- Bring to a boil and let simmer.
- Strain to separate the solids from the liquids, and let cool.
Recipe Variations
This simple syrup recipe has a ratio of 1:1:1 to blueberries, water and sugar. You can easily replace the blueberries with other fruits like strawberries, blackberries or raspberries. To make a thicker syrup, simply double the amount of blueberries and it will have a thickness like maple syrup.
You can easily add other flavors to this recipe, fresh herbs like basil, rosemary, thyme or mint leaves add a great profile. Lemon juice or zest, cinnamon or a vanilla pod are also great additions to try.
Storage
Once made, let the simple syrup cool completely, then pour it into a clean and airtight jar or bottle.
It will keep well in the fridge for 2 to 3 weeks, and is ready to use.
You can also freeze simple syrup for up to 6 months. Use an airtight container, or pour it into ice cube trays. If using a container, be sure to leave room for the syrup to expand when it freezes. Thaw in the refrigerator overnight, or at room temperature for a couple of hours.
Drinks to try
These are some of my favorite cocktail and mocktail recipes that are made using blueberry simple syrup:
You can simply add a little of the syrup to club soda, or a glass of Sprite for a refreshing soft drink, or add a touch to your shot of vodka to make it taste a little nicer!
Recipe Notes and Tips
- Use the back of a spoon or a potato masher to break down the berries as they simmer. This helps to release the juices and results in a stronger flavor.
- I find a fine mesh strainer perfect to use to remove the skins and small seeds. There's a little graininess, but you really don't notice it when mixed. For a smoother syrup, you can use cheesecloth to drain it.
- Keep the discarded skins! Use them to top a cheesecake, or spread on toast like a jam!
More Blueberry Recipes
- Blueberry Milkshake
- Lemon Blueberry Pound Cake
- Blueberry Banana Mini Muffins
- Blueberry Grilled Cheese
Homemade Blueberry Simple Syrup Recipe
Equipment
Ingredients
- 1 cup blueberries (150g)
- 1 cup sugar (200g)
- 1 cup water (235ml)
Instructions
- Add the blueberries, sugar and water to a small pan. Give a little stir to mix everything together.1 cup blueberries, 1 cup sugar, 1 cup water
- Place on the stovetop on a medium high heat and bring to a boil.
- Simmer for 5 minutes.
- During cooking, smash the blueberries with the back of a spoon or a potato masher to break them up and release the juices.
- After simmering, pass the syrup through a fine mesh sieve to separate the skins and seeds.
- Let the syrup cool before transferring to a clean glass jar or bottle and store in the fridge or freezer.
Video
Notes
- Use the back of a spoon or a potato masher to break down the berries as they simmer. This helps to release the juices and results in a stronger flavor.
- I find a fine mesh strainer perfect to use to remove the skins and small seeds. There's a little graininess, but you really don't notice it when mixed. For a smoother syrup, you can use cheesecloth to drain it.
- Keep the discarded skins! Use them to top a cheesecake, or spread on toast like a jam!
Leave a Reply