This Blueberry Syrup is easy to make and tastes great, and is amazingly versatile – tastes especially on pancakes or waffles for breakfast!
Blueberry Syrup
This simple syrup is so yummy and can be made in advanced and stored in the fridge. I prefer to store it in a glass jar with a good lid to keep it as fresh as possible. This versatile syrup can be made using fresh or frozen blueberries and used on:
- pancakes
- waffles
- ice cream
- crepes
- scones
- toast
- yoghurt
- oatmeal
- cheesecake
Not only does this syrup have an amazing flavour, it is filled with the goodness of antioxidants found in these awesome berries.
To make this syrup, you will need:
- blueberries
- sugar
- water
- lemon juice
- vanilla extract
Blueberry Recipes
- Blueberry Dyed Eggs
- Blueberry Cheesecake
- Pumpkin and Blueberry Bread
- Blueberry Jam
- Sourdough Discard Blueberry Muffins
To make this syrup, you will need to wash and dry the fresh blueberries. This step can be skipped if using frozen blueberries.
Then add the blueberries and water to a saucepan and heat over low heat for 10 minutes. While simmering, gently mash the blueberries as this helps to release the juice.
Then strain the juice, adding it back into the saucepan and discard the blueberry chunky remains.
Add the sugar and bring the juice to the boil over medium heat until it thickens enough to coat the back of a spoon.
Add the lemon juice and stir in for one minute.
Remove from heat and stir through the vanilla before pouring into sterilised jars.
Allow to cool before placing in the fridge.
If you love this syrup, you will also enjoy these delicious syrup recipes – lime syrup, orange syrup, strawberry syrup, mulberry syrup, rosella syrup, lemon syrup and elderberry syrup.
Blueberry Syrup
Ingredients
- 2 cups blueberries
- 1 cup sugar
- 1 cup water
- 1 TBSP lemon juice
- 1 tsp vanilla extract
Instructions
- Wash and dry the blueberries.
- Add the blueberries and water to a saucepan and heat over low heat for 10 mins. Whil simmering, gently mash the blueberries with a potato masher to help release the juice.
- Strain the juice and discard the blueberry remains.
- Add the strained blueberry juice back into the saucepan with the sugar.
- Bring to the boil over medium-high heat until it thickens enough to coat the back of a spoon.
- Add the lemon juice and stir over medium-heat for 1 minute.
- Remove from heat and stir through the vanilla extract.
- Pour into sterilised jars and screw on lids.
- Allow to cool before placing in the refrigerator.
- Use within two weeks.
Jelly Bean Experiment