This easy blueberry syrup recipe uses three ingredients and takes minutes to make. It’s a delicious summer flavor to use in your favorite craft cocktails and mocktails.
We’re skipping the lemon juice and citrus zest found in so many homemade blueberry syrup recipes to make this recipe more flexible. Want to have it with lemon, lime or orange? Add that flavor to your drink as juice, flavored sparkling water or liqueur. Because there’s no citrus in the syrup itself, you can mix and match it as you please.
This syrup recipe is meant for use in drinks, so there are no cornstarch or other thickeners in it. Can you use it on pancakes or waffles or stirred into plain yogurt? Of course! Just keep in mind that it’s a thin liquid and make thin out or absorb into whatever food you choose to add it to.
- White sugar
How to make Blueberry Syrup
Combine blueberries, water, and sugar in a small saucepan over medium heat.
Bring to boil, reduce to simmer, and cook over low heat, stirring occasionally, for 2-3 minutes or until the mixture begins to foam and bubble up.
Remove from heat and allow to cool to room temperature, aprox 30 minutes.
Place a fine mesh sieve over a medium sized bowl. Pour the berry mixture into the strainer. (The syrup will splatter as you pour, so watch out!)
Gently stir the mixture in the sieve until all of the liquid has strained through. Discard the berry remnants.
Cool syrup completely before using. Store in a glass jar in the refrigerator for up to 2 weeks.
FAQs and Tips for Homemade Blueberry Syrup
When kept in the refrigerator, this syrup will last at least 2 weeks (likely longer). Discard it if you see changes in the color or clarity.
Absolutely! Frozen berries work great! Just add them in with the rest of the ingredients and follow the directions in the recipe.
While it does change the flavor a bit, blueberry syrup is delicious when made with brown sugar or honey instead of white sugar.
Some of my favorite uses for this syrup are: sweetening your lemonade, adding it to sparkling water, or using it in place of simple syrup in a mojito.
Whether you're making a cocktail or mocktail, you’re going to be using ice. Shaking or stirring up your drinks melts the ice a bit as it cools the liquid, thus adding water to your drink. Cocktail and mocktail recipes are written to accommodate this small addition of water. Using any kind of hot or warm simple syrup will cause the ice to melt too quickly when preparing the drink and lead to a watered-down cocktail or mocktail.