Description
Easy Homemade Blueberry Fruit Syrup is perfect on top of French toast, pancakes and ice cream or you can use it in cold drinks.
Ingredients
Units
Scale
- 2 pints Fresh Blueberries (or 2 Cups Frozen Blueberries) (see Notes 1 and 2)
- 1/2 cup Filtered Water (see Note 3 if using frozen berries)
- 1/2 cup Cane Sugar (see Note 4 for substitutions)
- Zest of 1 Small Lemon, Optional
- Juice of 2 Small Lemons (About 4 Tablespoons Lemon Juice)
Instructions
- Heat the Blueberries: Combine blueberries, water, sugar, and the lemon zest (if using; do not add the lemon juice yet) in a small saucepan. (You can use a medium saucepan too but the cooking time may be less.) Heat the pan over medium heat until it comes to a boil.
- Simmer: Reduce the heat to medium low and cook uncovered for around 15-25 minutes. For us, the time took about 20 minutes on the power burner and more like 25 or so on the non-power burner. The exact time will differ on a variety of factors such as burner strength, the material your pan is made of, how much liquid your blueberries have in them, and also just how thick you like the consistency of the syrup. For slightly thicker syrup it will take a little longer but it is a little easier to strain and get a smooth syrup if you don't make it quite so thick.
- While it Simmers: After a bit you can start smashing the blueberries with the back of your cooking spoon (you can use a potato masher or a fork but be careful not to damage your pan). This will help thicken your syrup as well.
- Add Lemon Juice: When the syrup is the right consistency for you, remove the pan from heat and add the lemon juice and stir.
- Strain: For a nice smooth syrup, place a jar (or measuring cup with a spout to transfer it later) on the counter and place a fine mesh sieve or strainer on top. Pour the syrup into the sieve and let the hot liquid drip into the vessel. You can use the back of the spoon to stir the pulp around and press it down to get all the liquid syrup out.
- Save the Pulp: We like to use the blueberry pulp (or guts, as we like to call them) in a variety of ways. Blend it with water to make blueberry puree and add it to baked goods, or in oatmeal. Or blend the pulp into smoothies. You can freeze it (portion it in ice cube trays if you like) and just pop a few into the blender anytime you make a smoothie or a smoothie bowl.
- Storage: Refrigerate the blueberry syrup for 1-2 weeks in a jar or other airtight container (it may stain plastic containers so we recommend a glass jar or food storage container). You can also freeze this syrup (leave about 1 inch empty in the vessel because it will expand a bit as it freezes) for up to 6-12 months.
Notes
- Note 1: While fresh berries equal better flavor, this recipe still works with frozen berries. Frozen wild blueberries have the most flavor of the frozen blueberry world. Still, using fresh, whole blueberries will give the best fresh flavor.
- Note 2: This recipe works with other fresh berries such as strawberries, blackberries, or raspberries! Or use frozen berries of course. We always recommend adding lemon juice to complement the natural sweetness of the berries.
- Note 3: You might need a little less water for frozen. Start with a quarter cup and add more if needed.
- Note 4: Don't want to use cane sugar? Coconut sugar, brown sugar, or even a sugar substitute such as powdered stevia, monkfruit, or allulose will work. Those sugar substitutes may have an aftertaste, so only use ones that you know you like the taste of. For example, Liz enjoys the taste of Stevia but Paul doesn't, so this might be a consideration if you're thinking of using a sugar substitute.
- Note 5: Fresh lemons are best for this (limes will also work!), but if you don't have access to fresh, the next best thing is Italian Volcano Lemon Juice which we buy in a two pack from Costco. Lemon juice really brings out the flavor in this recipe and provides the perfect balance to the sweetness coming from the berries and the sugar so we don't recommend skipping it entirely, Use lemon juice concentrate if you have to.
- Cook Time: 25 minutes
- Category: Beverage, Dessert, Ingredients, Syrup
- Method: Stovetop
- Cuisine: Dessert, Drink