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blueberry syrup recipe
- Total Time: 55 minutes
- Yield: about 2 cups (16 servings) 1x
- Diet: Vegetarian
Description
This easy homemade blueberry syrup, featuring fresh or frozen blueberries, sugar, water, lemon juice, rosemary, and vanilla, offers a rich, sweet, and aromatic addition perfect for breakfasts and brunches. It’s a quick and special way to add a wholesome touch to any meal.
Ingredients
- 500 g (3.5 cups) fresh or frozen blueberries
- 200 g (1 cup) granulated sugar
- 120 ml (0.5 cup) water
- 15 ml (1 tablespoon) fresh lemon juice
- 2 sprigs (about 10 cm / 4 inches each) fresh rosemary
- 2.5 ml (0.5 teaspoon) alcohol-free vanilla extract
- 30 g (0.25 cup) almond slivers, for garnish
Instructions
- Toast Almonds: Preheat a small, dry skillet over medium-low heat. Add the almonds and toast, stirring frequently, for 3-5 minutes until they turn golden brown and smell nutty. Remove them from the pan and let them cool completely.
- Combine Ingredients: In a medium saucepan, add the 500g (3.5 cups) blueberries, 200g (1 cup) granulated sugar, 120ml (0.5 cup) water, and 15ml (1 tablespoon) fresh lemon juice. Nestle the two larger rosemary sprigs (about 4 inches each) into the mixture.
- Simmer and Mash: Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Reduce heat to low and cook for 10-15 minutes, gently mashing the blueberries with a spoon or potato masher to release their juices. If the berries aren’t mashing easily, simmer for another 2-3 minutes to soften them further.
- Infuse Flavors: After 10-15 minutes, remove the saucepan from the heat. Carefully pull out and discard the rosemary sprigs. Stir in the 2.5ml (0.5 teaspoon) alcohol-free vanilla extract to round out the flavors.
- Strain (Optional) & Cool: For a perfectly smooth blueberry syrup, pour the mixture through a fine-mesh sieve into a heatproof bowl, pressing firmly on the solids to extract all the precious liquid. For a rustic, fruitier texture with berry bits, simply leave it unstrained after mashing. Allow the blueberry syrup to cool completely to room temperature; it will thicken noticeably as it cools.
Notes
For a thinner consistency, stir in 1-2 tablespoons of hot water during simmering or after cooling. To thicken, continue simmering for a few extra minutes. For lower sugar, reduce granulated sugar by up to half or use alternatives like stevia. Wild blueberries or a cinnamon stick can add bolder flavor. Store in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 2 tablespoons (30 ml)
- Calories: 73 calories
- Sugar: 17 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: easy blueberry syrup, homemade, breakfast, brunch, fruit sauce, rosemary, vanilla, versatile, quick
