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. 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.