Blueberry Simple Syrup is a perfect homemade syrup to add a hint of cranberry to any drink. From lemonades to cocktails, this simple recipe enhances many drinks and only takes 10 minutes to be ready to use!
If you’re looking for a blueberry lavender syrup, go to the flavor variations.
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🫐Why make this syrup
- This is one of my favorite simple syrups – the color is just beautiful and the taste is exactly what you would expect from a fruit syrup;
- You can do it very quickly: it takes less than 15 minutes for this syrup to be ready for use;
- You can do it in advance and store in the refrigerator for weeks;
- Cranberry syrup is amazing for adding a cool touch to iced drinks: from lemonades and milk teas to cocktails and cocktails.
📝Ingredients and substitutions
Cranberries You can use fresh or frozen blueberries. If you use fresh fruit, remember to wash them before making the syrup.
I’m using frozen blueberries in the photos, but I tried the recipe with both fresh and frozen. When used fresh, the only difference is that it takes less time to bring the mixture to a boil.
sugar Use granulated or powdered sugar. To add a caramel aftertaste, you can use dark brown sugar instead of white sugar.
To make it without sugar, use swerve or stevia. Add only half a cup and do so right after removing the blueberries. Stir, taste and add more only if needed.
water Use tap or filtered water. If your tap water smells strongly of chlorine, you can boil it for 15 minutes or leave a jug full of tap water, uncovered, to get rid of the chlorine.
Sal. Use sea salt. Adding salt is optional, but it helps enhance the blueberry flavor in this syrup.
🍋 Flavor variations
Blueberries pair well with many flavors! If you’re looking to add an extra twist to this recipe, try:
- Cranberry Lemon Syrup: Add 2 tablespoons of lemon juice to the starting mixture.
- Blueberry Vanilla Syrup: Add 1 tablespoon of vanilla extract to the starting mixture.
- Cranberry Cinnamon Syrup: Add 1 cinnamon stick to the starting mixture.
- Cranberry Lavender Syrup: add half a tablespoon of dried lavender to the starting mixture.
🥄How to make simple blueberry syrup from scratch
Simple syrups should be thin and not thick. This is a simple recipe for cranberry sugar syrup it is used to sweeten drinks and add blueberry flavor.
Add water, sugar and blueberries to a small saucepan.
Bring to a boil, reduce heat and simmer until berries pop (5-7 minutes).
Strain to remove blueberries. Gently press the berries.
Wait for the syrup to cool before storing.
Simple syrups have a 1:1 ratio of sugar to water, but you will notice that there is more water than sugar in the initial mixture. The extra water that is added is an estimate of how much is lost during the cooking process.
If you press the berries, the syrup will have a slightly cloudy appearance. The syrup in the photos was made by pressing the blueberries while straining the syrup.
🥞Transforming this into regular cranberry syrup
You can easily make a thicker syrup with this recipe: just double the amount of sugar (no need to use cornstarch).
You can choose to leave the blueberries in the syrup or remove them. If the berries are discarded, strain the syrup through a fine mesh strainer. Gently press the berries. Plain syrup can be stored outside the refrigerator.
If the lavender flavor variation, you need to strain the syrup: Lavender flowers are not appetizing to eat. If made with cinnamon, remove the stick.
🙋🏻♀️Questions you may have
Yes! You can make smoothies with the discarded berries, use them for cobblers and even make blueberry compote.
You can freeze this simple syrup. I use an ice tray to do this.
You can use it to top pancakes, but remember: this syrup is runnier than regular pancake syrup.
🥛Recipes to make with this syrup
Blueberry drinks are simply delicious! My favorite way to use it is in this Blueberry Lavender Lemonade. It’s super refreshing for summer and has everyone asking for more!
I’m always making blueberry soda: it’s a quick way to enjoy yourself during the hot summer days! All you will need is:
- Club soda or sparkling water (8 ounces/240 mL);
- Cranberry syrup (2 to 3 tablespoons); i
- Ice!
Simple syrups are also great for moistening cakes after baking: using it will add a delicious, rich blueberry flavor. And the color will be stunning!
I for discarded blueberries: I have an amazingly easy compote recipe for topping cheesecakes, coffee cakes, and even scones! Substitute 1 cup of the blueberries called for in the recipe for the discarded ones.
You can also add them to vanilla or berry ice cream with these blueberries or add them to a smoothie.
🫙 Storage and freezing
Simple syrup should be refrigerated. Simple syrup stored at room temperature will last a week or two, even less during the summer. If you want to use it for more than a week, or if your kitchen gets hot, store it in the refrigerator.
Wait for the syrup to cool, strain it to remove the cranberries and store it in an airtight bottle or jar. If stored in the refrigerator, it should be good for about 3 weeks to 1 month.
If you spot any mold (the simple syrup will look very cloudy, and you’ll usually see the mold well on top of the liquid), discard it.
You can freeze this recipe. I use an ice tray to do this, to make it easier. Also, when I do this, I measure how many tablespoons I have in an ice cube tray, so I know how much is in a frozen cube and can defrost the appropriate amount I need.
📖 Recipe
Easy Blueberry Simple Syrup
Blueberry Simple Syrup is a homemade simple syrup perfect for adding a hint of blueberry to any drink. From lemonades to cocktails, this simple recipe enhances many drinks and only takes 10 minutes to be ready to use!
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Instructions
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Add the sugar, water and blueberries to a small saucepan. Over high heat, bring to a boil. Stir to help dissolve the sugar.
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Reduce to a simmer, bringing the mixture to a simmer. Cook the berries for 5 to 7 minutes, or until they burst. Do not stir while simmering.
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Remove from the heat and strain the syrup through a fine mesh strainer.
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Wait for it to cool before storing it in a bottle or jar. Keep it refrigerated. It lasts from 3 weeks to a month.
notes
- Cranberry Lavender Syrup: add half a tablespoon of dried lavender to the starting mixture.
- Cranberry Lemon Syrup: Add 2 tablespoons of lemon juice to the starting mixture.
- Blueberry Vanilla Syrup: Add 1 tablespoon of vanilla extract to the starting mixture.
- Cranberry Cinnamon Syrup: Add 1 cinnamon stick to the starting mixture.
Make it sugar-free: use swerve or stevia. Add only half a cup and do so right after removing the blueberries. Stir, taste and add more only if needed.
Make a thicker cranberry syrup: Double the amount of sugar. You can choose to leave the blueberries in the syrup or remove them. If discarding the berries, strain the syrup through a fine-mesh strainer (if using the lavender variation, discard the lavender flowers and blueberries).
nutrition
Service: 1spoonCalories: 39kcalCarbohydrates: 10gProtein: 0.03gFat: 0.04gSaturated fat: 0.001gPolyunsaturated fats: 0.01gMonounsaturated fats: 0.001gSodium: 15mgPotassium: 3mgFiber: 0.1gSugar: 10gVitamin A: 2UIVitamin C: 0.3mgCalcium: 1mgIron: 0.01mg