February 16, 2021
Making blueberry syrup at home is easier than you think! This recipe takes 15-20 minutes, and is the cross between a blueberry sauce and a traditional syrup. You can leave it chunky or puree and strain for a silky smooth syrup
- Author: Laura Fuentes at momables.com
- Yield: 2 – 2 ½ cups
- 2 cups blueberries, fresh or frozen
- ½ cup sugar or honey
- 2 tablespoons of lemon or lime juice
- 1 teaspoon lemon or lime zest
- 1/2 teaspoon cinnamon, optional
- 1 teaspoon of vanilla, optional
- 1 cup + 2 Tablespoons water, divided
- 1 Tablespoon cornstarch (or tapioca starch for grain-free)
1. Combine 2 Tablespoons water and cornstarch in a small dish and set aside.
2. In a medium saucepan, bring water, sugar or honey, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes.
3. Add water & starch mixture and mix to combine. Turn off heat, let it sit for 5 minutes to thicken.
4. For a smooth syrup, transfer the mixture to a blender and blend until smooth. You can also use an immersion blender to liquify your syrup (add up to 1/4 cup more water if using the immersion blender).
5. Store in an airtight container or jar in the refrigerator for up to two weeks. Take out a few minutes before serving at room temperature or warm in the microwave.
• You can use an immersion blender and blend well. If you do this, you will need to add about ¼ cup additional water before blending or it will be too thick.
• You can serve this syrup on pancakes, or French toasts.
How did you modify this recipe? Please share in the comments. Thank you for sharing!