Blueberry Syrup

Blueberry Syrup

Fresh blueberries simmer down into a glossy, pourable syrup flecked with burst fruit.

Total 25 min Makes 16 oz Calories 85/serving

Dietary

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

This syrup turns simple blueberries, sugar, and lemon juice into a thick, jammy topping perfect for pancakes, waffles, or ice cream. A short simmer breaks down the berries while a touch of cornstarch gives it body without losing that fresh fruit flavor. It keeps well in the fridge, making it an easy make-ahead addition to weekend breakfasts.

Ingredients

  • 3 cups fresh or frozen blueberries
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoons lemon juice
  • 1 tablespoons cornstarch
  • 1 tablespoons water, cold (for slurry)
  • 1/8 teaspoons salt

Method

  1. In a 6-quart saucepan, combine the blueberries, sugar, 1/2 cup water, lemon juice, and salt.

  2. Bring the mixture to a boil over medium heat, stirring occasionally, then reduce heat and simmer until the berries soften and begin to burst, about 10 minutes.

  3. In a small bowl, whisk the cornstarch with 1 tablespoon cold water until smooth to make a slurry.

  4. Stir the cornstarch slurry into the simmering syrup and cook, stirring constantly, until the syrup thickens slightly and turns glossy, about 3 minutes.

  5. Remove from heat and let the syrup cool for 10 minutes; it will continue to thicken as it cools.

  6. Pour the syrup through a fine-mesh strainer if a smoother texture is desired, or leave as is for a chunkier syrup, then transfer to a jar or bottle for storage.

Rate this recipe

★ 3.7 (1)

Blueberry Syrup

This syrup turns simple blueberries, sugar, and lemon juice into a thick, jammy topping perfect for pancakes, waffles, or ice cream. A short simmer breaks down the berries while a touch of cornstarch gives it body without losing that fresh fruit flavor. It keeps well in the fridge, making it an easy make-ahead addition to weekend breakfasts.

25 min 16 oz 85 cal

Ingredients

  • 3 cups fresh or frozen blueberries
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoons lemon juice
  • 1 tablespoons cornstarch
  • 1 tablespoons water, cold (for slurry)
  • 1/8 teaspoons salt

Method

  1. 1

    In a 6-quart saucepan, combine the blueberries, sugar, 1/2 cup water, lemon juice, and salt.

  2. 2

    Bring the mixture to a boil over medium heat, stirring occasionally, then reduce heat and simmer until the berries soften and begin to burst, about 10 minutes.

  3. 3

    In a small bowl, whisk the cornstarch with 1 tablespoon cold water until smooth to make a slurry.

  4. 4

    Stir the cornstarch slurry into the simmering syrup and cook, stirring constantly, until the syrup thickens slightly and turns glossy, about 3 minutes.

  5. 5

    Remove from heat and let the syrup cool for 10 minutes; it will continue to thicken as it cools.

  6. 6

    Pour the syrup through a fine-mesh strainer if a smoother texture is desired, or leave as is for a chunkier syrup, then transfer to a jar or bottle for storage.