Blueberry Simple Syrup (2024)

Want to jazz up a drink or treat at home with a little fruity flavor? This blueberry simple syrup is a versatile, delicious ingredient that can be used in a variety of ways to add a burst of flavor to your favorite drinks and desserts. Made with just 3 ingredients, it’s super easy to whip up a batch at home.

Blueberry simple syrup is a super tasty, flexible ingredient that can be used in so many ways. Whether you're looking to add juicy berry flavor to your iced tea, lemonade, coffee (SO good), vanilla cake layers, or morning stack of pancakes, this syrup is perfect! It's easy to make, and the result is a rich, flavorful syrup that will elevate any dish or drink.

Looking to up your home bartending game? I love using this blueberry syrup for co*cktails! You can use it in so many drinks, including a blueberry gin and tonic, blueberry basil margarita, a homemade vodka seltzer, and more.

What is Simple Syrup?

Simple syrup is made by simmering sugar and water together. After the sugar dissolves, the mixture gets thick and tacky.

The most common ratio for simple syrup is equal parts sugar and water (1:1). It's often used as a sweetener in co*cktails, mocktails, and sodas because it dissolves easily in cold liquid and can be infused with other flavors.

Simple syrup is sometimes used in baking as a substitute for granulated sugar to add moistness to cakes and other desserts. You can use it in savory glazes and marinades too, which would be incredibly delicious paired with steak or pork.

Ingredient Notes

Here are some notes about the ingredients used. For quantities and full instructions, see the recipe card below.

• Water- Regular tap water or filtered water work. I tested this recipe with both and the flavor wasn't impacted.
• Sugar- Granulated sugar works best here. You can use regular white sugar, turbinado sugar, caster sugar, coconut sugar, or demerara sugar for a deeper color and flavor profile.
• Blueberries- You can use fresh or frozen blueberries depending on what you have on hand. Using fresh blueberries will give you a brighter and more intense flavor, whereas frozen blueberries will lend a darker color and are a great option if blueberries aren't in season. Don't use wild blueberries since they don't contain enough water for syrup making.

Substitutions

• Blueberries: You can make simple syrup with other berries too! Some fun options are raspberries, blackberries, and strawberries.

• A small saucepan is integral to this recipe; every cook needs one! If possible, I recommend splurging a bit for a high quality pan with a heavy bottom. It’ll last longer than cheap versions and will prevent your syrup from getting scorched.
• You’ll need a mesh strainer to strain the blueberries and seeds out when the syrup is done cooking. You can fish use a slotted spoon to remove the blueberries, but pouring the syrup into a strainer over a bowl is the quickest fuss-free method.
• These are optional, but I've found that pouring simple syrup through a funnel into a squeeze bottle is the best way to store it without making a huge sticky mess. If you don't have a squeeze bottle, store the syrup in a mason jar, Tupperware, or other airtight container.

Step by Step Instructions

STEP 1: First, pour equal parts water and sugar into a small saucepan and heat on medium-high. Let the mixture cook and simmer, stirring the mixture until the sugar dissolves.

STEP 2: If you're using fresh blueberries, make sure to wash them first! Pour the blueberries into the saucepan and simmer at medium heat for 10 minutes, stirring occasionally with a spoon.

STEP 3: Remove the syrup from the heat and let it cool for 30 minutes. This allows the blueberry flavor to fully infuse.

STEP 4: Place a mesh strainer over a bowl and pour the syrup into the strainer. Use as desired in your recipes or pour the syrup through a funnel into a bottle to use later!

Expert Tips

• Wait for the syrup to thicken. Make sure to let the syrup simmer for 10 minutes and not any less! If it doesn't simmer long enough, the sugar won't dissolve completely or you'll end up with a very thin syrup.
• Let it cool. Allow the syrup to cool for 30 minutes with the blueberries still in it. This lets the flavor infuse completely and prevents you from getting burned while straining it.
• Use a funnel. To avoid a sticky mess, I strongly suggest using a funnel to pour the syrup into your jar or bottle. At first, I tried pouring it from the Pyrex measuring cup into the bottle pictured above without a funnel and got syrup everywhere! Learn from my mistakes!!

Additions and Variations

I love experimenting with adding extra flavors and ingredients to homemade simple syrup. Here are some ideas to get your creative juices flowing.

• Spices- Make a spiced blueberry syrup by adding a few cinnamon sticks, a vanilla bean, cardamom pods, star anise, and/or cloves for cozy Fall or Winter vibes.
• Fruit- Blueberry orange syrup, blueberry ginger syrup, blueberry jalapeño syrup- the options are endless! You're welcome to use orange, lemon, or lime peels, discarded thumbs of ginger, and other scraps to keep waste to a minimum.
• Herbs- Blueberries can be simmered with a variety of herbs for even more flavor. Thyme, sage, or rosemary would be perfect for Winter co*cktails. Alternatively, cilantro, basil, or parsley are great for Summer or Spring!
• Rich syrup- For a thicker syrup more suitable for pancakes, waffles, or French toast, use 2 cups water and 1 cup sugar. Rich syrup will last longer in the refrigerator too!

Storage and Freezing

Blueberry simple syrup can be stored in the refrigerator for up to one month in an airtight container. Make sure your container is clean, dry, and has a tight-fitting lid before pouring the syrup in to prevent the growth of any mold or bacteria.

Here's a cool tip to lengthen the lifespan of your simple syrup: add a splash of vodka or other clear liquor! Alcohol acts as a preservative which helps the syrup stay fresh for up to six months in the fridge. The alcohol can impact the flavor of the syrup, so keep that in mind when deciding just how much to add.

Freezing

Pour the syrup into an ice cube tray and allow it to freeze solid. Then, transfer the syrup cubes into a freezer bag and use as needed. These will keep in the freezer for up to three months.

Frequently Asked Questions

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📖 Recipe