Blueberry Syrup
This simple blueberry syrup is a great way to capture fresh blueberry flavor in an easy, pourable sauce. It’s delicious in iced coffee/lattes, on pancakes/waffles and so much more.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1.5 cups 1x
- Diet: Gluten Free
Ingredients
- 3/4 cup fresh or frozen blueberries
- 1 cup granulated sugar
- 1 cup water
Instructions
- Combine all ingredients in a smal pot over medium heat.
- Bring to a boil, then reduce to a simmer. Cook a few additional minutes, until sugar is fully dissolved and blueberries have burst.
- Remove from heat, smash blueberries with a spoon or fork to release their juices. Strain through a mesh sieve into a measuring cup with a spout or directly into your storage jar.
- I like to strain into a pourable measuring cup so I can easily pour into my syrup bottles!
- Store in the fridge for up to two weeks.
Notes
Thickness – while you can prepare the syrup as directed and use it on any of the suggested dishes, I like a thicker syrup for pancakes, waffles and french toast. Simmer longer until the syrup is visibly thicker and continue as directed. You can even simmer already strained syrup to thicken if you decide later you want to use it on pancakes. It’s just about removing excess water.
Sugar – feel free to use brown sugar, cane sugar or coconut sugar. Brown sugar and coconut sugar will change the flavor a bit but still will yield a delicious syrup!
Find it online: https://www.figjar.com/blueberry-syrup/