Fresh Blueberry Syrup

The blueberry flavor really shines in this fresh blueberry syrup and, with only four ingredients, it could not be easier to make. Serve it in/on everything from ice cream to pancakes and cocktails.

I was reminded recently during a trip to France, how many different ways we can cook fruit. Syrups, like this one, that are pourable, along with thicker concoctions with more fruit and less sugar like coulis or compote, and, of course, the sweetest of all, straight up jams, preserves and jellies. And I've probably missed out a couple.

When our host for this month’s Foodie Extravaganza chose National Blueberry Month for our theme, I knew I’d make one of the above. I settled on fresh blueberry syrup when I came across a cocktail calling for fruit syrup and I thought, ooooh, great idea!

So there will be a cocktail in our near future. Meanwhile, you can use it to my rhubarb fool one, just sub the blueberry syrup for the rhubarb syrup.

Fresh Blueberry Syrup

This syrup is lovely over pancakes, waffles or ice cream.  Once cooled, I also like to brush it on cakes or muffins as a glaze. This makes about about 2 1/4 cups or 532ml of syrup, unstrained.

Ingredients

1 lb or 450g fresh blueberries

1 cup or 240ml warm water

1 1/2 cups or 300g white sugar

2 teaspoons fresh lemon juice

Method

Put the blueberries, water, and sugar in a medium pot over low heat and stir until the sugar dissolves, about 5 minutes. 

Increase heat to medium and bring a gentle boil, stirring often, until the syrup starts to thickened, about 15 minutes. 

The blueberries should break down but if needed, you can press them with a potato masher to break them down more quickly.

Cook for a further 15 to 20 minutes more OR until the syrup is of your desired syrup consistency, keeping it mind that it will thicken a bit more as it cools. I cooked mine down by about a third, stirring frequently. 

Stir in the lemon juice. You can choose to strain out any blueberry solids, if desired, but I like the little bits of blueberry in the syrup.

Use immediately or cool in a sealed jar. 

Enjoy!

Are you a fan of blueberries? If so, July is your month! As I mentioned above, we are celebrating National Blueberry Month today. Check out the links below. Many thanks to our host, Wendy of A Day in the Life on the Farm. 

• Blueberry Lemon Turnovers from Karen’s Kitchen Stories
• Fresh Blueberry Syrup from Food Lust People Love
• Grilled Pork Chops with Herbed Blueberry Sauce from A Day in the Life on the Farm
• Grilled Peach and Blueberry Salad from Palatable Pastime
• Keto Mini Blueberry Coconut Flour Pancake from Sneha's Recipe
• Oatmeal Spice Cake Mix Cookies with Blueberries from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

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