Blueberry Basil Syrup

Blueberry Basil Syrup

Fresh blueberries and basil simmer into a jammy, fragrant syrup for drinks and desserts.

Total 40 min Makes 16 oz Calories 70/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This syrup pairs the deep sweetness of simmered blueberries with the peppery lift of fresh basil, strained into a smooth pour-ready liquid. It works well stirred into cocktails and lemonade, drizzled over pancakes or ice cream, or swirled into yogurt. The basil is steeped briefly off heat to preserve its aroma without turning the syrup bitter.

Ingredients

  • 2 cups fresh blueberries
  • 1 cup granulated sugar
  • 1 cup water
  • 1/2 cup fresh basil leaves, loosely packed
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt

Method

  1. Rinse the blueberries and basil leaves under cold water and pat dry.

  2. In a 6-quart saucepan, combine the blueberries, sugar, water, and salt. Bring to a boil over medium-high heat, stirring to dissolve the sugar.

  3. Reduce the heat and simmer, stirring occasionally and mashing the berries against the side of the pan, until the liquid thickens slightly and turns deep purple.

  4. Remove the pan from heat, stir in the basil leaves, and let steep off the heat to infuse the flavor.

  5. Strain the syrup through a fine-mesh sieve into a bowl or jar, pressing gently to extract the liquid; discard the solids.

  6. Stir in the lemon juice, then let the syrup cool to room temperature before transferring to a bottle or jar.

  7. Cover and refrigerate until ready to use.

Rate this recipe

★ 4.1 (1)

Comments

    Log in to comment.

    Blueberry Basil Syrup

    This syrup pairs the deep sweetness of simmered blueberries with the peppery lift of fresh basil, strained into a smooth pour-ready liquid. It works well stirred into cocktails and lemonade, drizzled over pancakes or ice cream, or swirled into yogurt. The basil is steeped briefly off heat to preserve its aroma without turning the syrup bitter.

    40 min 16 oz 70 cal

    Ingredients

    • 2 cups fresh blueberries
    • 1 cup granulated sugar
    • 1 cup water
    • 1/2 cup fresh basil leaves, loosely packed
    • 1 tablespoon fresh lemon juice
    • 1/8 teaspoon salt

    Method

    1. 1

      Rinse the blueberries and basil leaves under cold water and pat dry.

    2. 2

      In a 6-quart saucepan, combine the blueberries, sugar, water, and salt. Bring to a boil over medium-high heat, stirring to dissolve the sugar.

    3. 3

      Reduce the heat and simmer, stirring occasionally and mashing the berries against the side of the pan, until the liquid thickens slightly and turns deep purple.

    4. 4

      Remove the pan from heat, stir in the basil leaves, and let steep off the heat to infuse the flavor.

    5. 5

      Strain the syrup through a fine-mesh sieve into a bowl or jar, pressing gently to extract the liquid; discard the solids.

    6. 6

      Stir in the lemon juice, then let the syrup cool to room temperature before transferring to a bottle or jar.

    7. 7

      Cover and refrigerate until ready to use.