This blueberry simple syrup is sweet, full of blueberry flavor, and perfect for flavoring cocktails, mocktails, sodas, and lemonade. It comes together in about 20 minutes with just four ingredients.

A small spoon being dipped into the simple syrup.

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I’ve been making blueberry simple syrup for as long as I can remember. If there’s one word I could use to describe it, that word would be “easy.” Seriously!

This simple syrup recipe couldn’t be easier to make. I was recently looking through some other popular blueberry syrup recipes and was dumbfounded by how difficult folks are making it. Let me tell you how to make it the simple way.

My version of blueberry simple syrup has 4 ingredients (blueberries, granulated sugar, water, and lemon juice). All you do is add everything to a saucepan, simmer, strain, and enjoy! That’s it.

You get a syrup that is sweet, thin, and pourable. It’s not supposed to be thick like maple syrup. The idea is to use this simple syrup to add sweetness and blueberry flavor to drinks, so it needs to be easy to mix. It should be barely thicker than water when it’s done. This isn’t a syrup that will thicken as it cools. What you see is what you get.

It’s delicious in mocktails, cocktails, lemonade, or mixed with some club soda or seltzer water. We use it with club soda to make our homemade blueberry sodas.

My Best Tips for Making Blueberry Simple Syrup

Mash the berries as they cook. I use a wooden spoon or a potato masher for this step. Smashing the berries releases more juice and gives you a deeper, more concentrated blueberry flavor in the finished syrup.

Simmer, don’t boil. Keep the heat around medium. A hard boil can cause the berries to scorch and turns the syrup cloudy. Plus, it makes the mixture splatter and you’ll get blueberry syrup all over the stove, floor, cabinets, and countertops. Ask me how I know!

How to Make Blueberry Simple Syrup

A medium saucepan filled with water, blueberries, and sugar.

Add the fresh or frozen blueberries, granulated sugar, water, and lemon juice to a medium saucepan. Cook over low-medium heat, and stir the ingredients until the sugar dissolves. Make sure you’re stirring well to get all the sugar mixed in. If there’s any left on the bottom of the pan, it could caramelize and scorch.

The fruit has cooked own a little and is ready to strain.

As the syrup cooks, the blueberries will start to soften making them easier to smash. I like to use a potato masher to smash the berries. That’s going to give you a more pronounced blueberry flavor and a darker color. After the sugar dissolves and the berries are smashed, remove the pan from heat and let it cool for 10 to 15 minutes.

The mixture has been strained into a measuring cup.

After the syrup cools for a few minutes, pour it into a measuring cup or glass jar for storage. You’ll want to pour it through a mesh sieve to remove any solid pieces. I like to use a wooden spoon to gently press any extra juices out. Let the blueberry simple syrup cool completely then transfer to the fridge.

How to Store Leftovers

Store the syrup in a sealed container in the refrigerator for 2 to 3 weeks. If it starts to look cloudy or gets an “off” smell, toss it.

To freeze, pour the cooled syrup into an ice cube tray and pop in the freezer. Once the cubes are completely frozen, transfer them to a freezer bag. They’ll keep well for up to 2 months. Thaw overnight in the fridge before using.

How Much Simple Syrup to Use

I’ve always disliked this answer, but “it depends.” I really like heavily flavored, sweet drinks, so it’s not uncommon for me to use 2 to 3 ounces of blueberry simple syrup in margaritas, lemonades, and other drinks. It honestly depends on what type of drink I’m having and how sweet I want to make it.

If you like drinks that are less sweet, start with 1 to 2 tablespoons and work up from there. It’s much easier to add more if needed rather than making a new drink because the first one was too sweet.

It also depends on what you’re adding it to. Something like seltzer water or club soda tends to mute the flavor and sweetness. If you’re adding it to a cocktail or even lemonade, it pairs with other ingredients and you may not need as much.

Should I Use Fresh or Frozen Blueberries?

I’ve used both and they both work great. If you have an abundance of fresh berries, I’d say use fresh. The syrup will taste fresher but slightly less pronounced.

Frozen blueberries are more consistent in taste, more economical, and easy to find. They’re my preference, but honestly, use either.