Did you know that you can create coffee house and bar level drinks at home with easy custom syrups like this 4-ingredient Blueberry Syrup? Well, you heard it here first folks. I love a good homemade syrup and have decided to start giving them their own standalone blog posts since they’re so versatile. I’ve made several blueberry syrups in the past, but this one was originally intended for my Blueberry Matcha Latte recipe. Don’t sleep on this one – it’s perfect for spring!
use it in:
Blueberry Matcha Latte
Perfect for spring, this iced latte combines earthy matcha flavors with bright, tart blueberry syrup.
To Strain or Not to Strain?
It depends! If you’re going to use this syrup in something like a matcha latte, you might want those bits of blueberry to slurp up through a straw. If you’re using this syrup in a cocktail, maybe you want it nice and silky smooth. It’s totally up to you. Here are a couple other considerations:
- Straining means a thinner syrup: There is kind of a double whammy effect here. When you strain out the blueberry solids, you also lose most of the natural pectin that would otherwise help thicken up the syrup. Waiting until after cooling to strain out the solids will help.
- Blending may be a good option: This way you keep most of the pectin for a naturally thicker syrup without any extra added sugar, but then you have to bust out a blender (or immersion blender).
Ingredients and Substitutions
Here’s what you’ll need to recreate this Blueberry Syrup recipe:
- Blueberries – I really like wild blueberries for this because I think they have a more concentrated blueberry flavor, but regular will work here too.
- Sugar – Regular old granulated sugar is the way to go – other substitutions like maple syrup or honey will interfere with the blueberry flavor.
- Water – Helps stretch the blueberry flavor and sweetness, plus helps break the blueberries down. If you want a more concentrated flavor and thicker syrup, you can skip the water or adjust it down.
- Lemon – I like to add a squeeze of fresh lemon juice to this syrup for the slightest bit of acidity, but this is totally optional.
what to do if you
Want a Thicker Syrup?
If you want a thicker syrup without any solids or blending, just double up on the sugar. If you want it thicker but don’t want it super sweet, double up on the water as well. The ratio of blueberries to sugar to water is all based on personal preference and the application you want to use it in. When I made this syrup for my Blueberry Matcha Latte recipe, I wanted lots of blueberry color and flavor (ie. more volume) without it being overly sweet.
Shop for This Recipe
I found the jar pictured here at Wegmans and linked it below from another retailer since it’s not available on Amazon. I love the smart design of this jar – the whole lid can be removed and the steel strap set aside so everything else can go in the dishwasher! If you’re looking for something cheaper and more widely available, try these flip top ones.
Recipe
Blueberry Syrup
Ingredients
- 1 cup frozen wild blueberries, (140 grams)
- 1/2 cup granulated sugar, (100 grams)
- 1/2 cup water
- 1 tbsp lemon juice
Instructions
- Add 1 cup frozen wild blueberries, 1/2 cup granulated sugar, 1/2 cup water, and 1 tbsp lemon juice to a small pan and bring to a boil over medium heat. Lower heat to a simmer and continue cooking for 10-12 minutes, stirring frequently.
- Remove from heat and press the blueberries against the sides and bottom of the pan with the back of a spoon to release any remaining juices. Allow to cool, then strain the blueberry solids if desired. Store in an airtight container for up to 2 weeks in the refrigerator.
Tips & Tricks
Nutrition Information
More Syrup Recipes
