Blueberry Syrup (A Way to Enjoy Summer All Year Long)
When berries are in season, I can’t get enough of them. I buy two pints of blueberries a week, and at least a pint of strawberries, when I can get them. I want to stuff myself silly with berries on the way home from the farmer’s market. I even buy extras just so I can freeze them for the non-berry months of the year.
But if you ever manage to get enough blueberries where there are any sizeable amounts left over after snacking (a feat in itself), then comes the dilemma – what will I make with these amazing little orbs of deliciousness? Of course, there are always fruit salads (or this quinoa salad), or the usual yogurt or cereal additions. Or you can branch out and make salsa. Or pie. And who can forget muffins – always something I make at least once a season with blueberries. But what if you’ve done all of that? (And kudos to you if you have!)
Well, then you make blueberry syrup. Which leads you to be able to make even more delicious blueberry-laced things.
This syrup is refined sugar-free, gluten-free, and vegan. It’s relatively easy to make – the hardest part is straining the blueberries. But most of all, the results are well worth it. It’s a lovely, thick blue-purple syrup that is just as welcome atop pancakes as it is mixed into sparkling water for a refreshing fizzy drink. The possibilities are endless. It also will keep for months in the fridge, so you can celebrate the months of summer even when the leaves are falling from the trees. That is, if it lasts that long.
Want more blueberry recipes? Check these out!
- Roasted Blueberry Ice Cream
- Blueberry “Cream Cheese” Danish
- Blueberry Breakfast Cake
- Radiant Glow Berry Smoothie
- Red, White and Blue Pavlova
- Blueberry Vanilla Chia Cereal
- Blueberry and Cream Popsicles
Makes about 1 1/2 cups
- 4 cups blueberries (fresh or frozen)
- 3 cups water, divided
- 1 cup agave nectar, maple syrup, or honey
- 6 strips of lemon zest, peeled using a vegetable peeler, about 1 inch square each
- 2 tablespoons lemon juice
- In a large saucepan, combine the blueberries with 1 cup of the water. Smash the berries with a potato masher and bring to a simmer, and simmer over low heat for 15 minutes. Strain the juice into a measuring cup using a fine-meshed strainer, pressing hard on the solids with the back of a spoon. Discard the solids.
- Rinse out the pot, and add the agave nectar, lemon zest and the remaining 2 cups of water and bring to a boil. Boil the syrup over medium heat until it registers 225°F on a candy thermometer. This will take about 20 minutes. Add the blueberry juice and lemon juice and boil over high heat for 1 minute, whisking occasionally. Let the syrup cool, then discard the lemon zest.
- Pour the syrup into a clean bottle. Seal and refrigerate. Will keep for about 6 months.
Alta is the founder of the gluten-free, dairy-free blog, Tasty Eats At Home. Even without gluten and dairy, Alta can show you that meals can be simple and healthy, and treats such as cake, bread, and cookies can be mouth-watering! Her goal is to share with you delicious, gluten-free, dairy-free food that can bring your heart joy and nourish your body, one recipe at a time.
Read all of Alta’s posts here.