Easy Blueberry Simple Syrup with Fresh or Frozen Blueberries

Quick and flavorful blueberry simple syrup made with fresh or frozen berries. Use it for lemonade, iced tea, pancakes, or yogurt bowls. Homemade goodness in minutes.

Prep Time5

Cook Time12

Total Time17

Course: sauce

Cuisine: American

Keyword: fruit recipe, syrup recipe

Servings: servings, 1 cup

Calories: 107kcal

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Kitchen Essentials

Salad Dressing jar

Clean quart jars with lid.

Ingredients

1 Cup Blueberries fresh or frozen berries
1 Cup Granulated Sugar
1 Cup Water
1 Teaspoon Lemon Juice optional but brightens the flavor

Instructions

Add the blueberries, sugar, water, and lemon juice if using to a medium saucepan.
1 Cup Blueberries, 1 Cup Granulated Sugar, 1 Cup Water, 1 Teaspoon Lemon Juice
Bring the mixture to a gentle boil, stirring until the sugar melts. Then reduce heat and let it cook for about 10 minutes. This helps the blueberries burst and release their juices.
Pour the mixture through a fine sieve into a bowl or jar to remove the skins. You can press gently for a stronger blueberry flavor, or skip pressing for a clearer syrup. Tip. I like to use a cheesecloth or clean thin cotton kitchen towel inside of the strainer. I like to use my simple syrup for flavoring beverages the most so this helps with a clear syrup.
Let the syrup cool, then transfer it to a jar and refrigerate.

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Notes

Recipe Variations

One of the things we love about simple syrups on the homestead is how easy they are to adapt to whatever fruit you have on hand. This blueberry version works wonderfully with strawberries, raspberries, blackberries, or mixed berries. Perfect for using up seasonal harvests or the last bit of fruit in the freezer.

If you’re working with raspberries or blackberries, you may want to strain out the seeds for a smoother, clearer syrup. A fine mesh strainer or cheesecloth does the job well.

Straining vs. leaving blueberries in. This is personal preference. Some people like a smooth, infused syrup (classic simple syrup style), while others enjoy the fruit pieces for texture and flavor.

Thin vs. thick syrup. The syrup will be fairly thin if you stick to the standard sugar-to-water ratio.

For a syrup that’s thick enough to drizzle over pancakes, waffles, or homemade yogurt, whisk together 1 tablespoon cornstarch with ½ tablespoon water to make a simple slurry. Stir it into the syrup just before bringing everything to a boil. It will thicken slightly as it simmers, giving you a richer, more spoonable texture. Perfect for breakfast around the homestead table.

Refrigerating overnight to thicken. This is a gentle, natural way to slightly increase viscosity without extra ingredients. Great for those who prefer a hands-off method.

Adjusting sweetness. The traditional simple syrup ratio is 1:1 sugar to water, but that it can be adjusted. Adjust and apapt the recipe to your family’s preferences.

Nutrition