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Blueberry Simple Syrup Recipe

Our blueberry simple syrup recipe shows you how to make a sweet blueberry syrup from scratch. Use it to flavor cocktails, drinks, and sodas!

If you follow our blog then you know Kim and I love to make drinks. We have a good collection of beverages and cocktails.

When I’m craving a refreshing soda, I go for our fizzy bubbly orange drink or our blueberry soda. But, you can’t make a soda without a juice or simple syrup.

Since we already have a raspberry simple syrup, cranberry simple syrup, mint simple syrup, and peach syrup, we decided to add a blueberry simple syrup recipe to the collection.

A small spoon being dipped into the simple syrup.

How do I make homemade sodas?

Creating your own sodas at home is really easy. All you need is a flavored simple syrup for drinks and some club soda or tonic water. Simply grab a glass, put in some ice, and add the syrup and the carbonated water. Stir the mixture with a spoon.

Go ahead and play with amounts of each ingredient to get the flavor you want. Also, keep an eye on our blog for the next weeks. Kim and I will be adding a lot of flavored syrups and non-alcoholic drink recipes. We want to be ready for those warm Summer days.

How to make blueberry simple syrup from scratch?

It only takes 4 ingredients to make this recipe. However, you will need a way to strain the syrup and a container with a lid to store it.

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

First, place the blueberries, water, sugar, and lemon into a medium saucepan. Place the pan over low-medium heat.

Next, let the mixture come to a simmer. You’ll need to stir the syrup until the all the sugar dissolves.

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

Afterward, it’s a good idea to mash the berries as they cook. Kim used a wooden spoon for that step.

Once the mixture has cooked for about 8-10 minutes, turn off the heat. Then, let the syrup cool for about 10-15 minutes.

The mixture has been strained into a measuring cup.

At this point, it’s time to strain the blueberry syrup. Typically, we use a mesh sieve to strain our drinks.

But, as long as you have a strainer that keeps the fruit from passing through, it should work perfectly fine.

The finished syrup in a jar surrounded by fresh blueberries.

Last, store the finished syrup in a container with a lid. Of course, a mason jar works perfectly, but you can use whatever you have. Also, store it in your fridge.

That’s it, the blueberry simple syrup recipe is done! Kim and I hope you enjoy the sweet blueberry flavor and wish you all the best 🙂

A small spoon being dipped into the simple syrup.

Blueberry Simple Syrup Recipe

4.7 from 14 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 15 minutes
Total Time: 30 minutes
Servings: 8 Servings

Ingredients

  • 16 Ounces Blueberries (frozen or fresh)
  • 1 Cup Granulated Sugar
  • 1 Cup Water
  • 1 Teaspoon Lemon Juice (fresh or 1/4-tsp concentrate)

Instructions

  • Place the blueberries, sugar, water, and lemon juice in a medium saucepan. Bring to a simmer over low-medium heat and stir until the sugar is dissolved.
  • Use a wooden spoon or potato masher to smash the blueberries as they cook. Allow the mixture to continue to simmer for 8 to 10 minutes until the fruit has broken down.
  • Remove from heat, and allow the mixture to cool for 10 to 15 minutes or longer if desired. Pour the mixture through a mesh sieve to remove the fruit pieces.
  • Store the syrup in a sealed container in your fridge for up to a week.

Notes

The calories listed are an approximation based on the ingredients and a serving size of 2-ounces. Actual calories will vary.
*Use the blueberry syrup to flavor sodas, alcohol based drinks, or as a drizzle for desserts. This syrup is slightly thinner than pancake syrup but could be used as a pancake topping. 

Nutrition

Serving: 2Ounces | Calories: 129kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Fiber: 1g | Sugar: 31g
Recipe Rating




Patinka Tari

Thursday 18th of August 2022

I would love for this to set up a little thicker. Any suggestions?

Kimberly

Thursday 18th of August 2022

Hi Patinka!

One suggestion that we could offer would be to use less water. The recipe calls for 1 cup, but using a half a cup may do the trick. You may want to adjust the sugar accordingly, so it's not overly sweet. Leave the blueberry amount the same.

Another thing to try is leave a little bit of the blueberry pulp and whole blueberry pieces, simple to our blueberry compote recipe from our sister site. That makes it quite a bit thicker, and it has pieces of fruit.

Depending on how you want to use the syrup, a tiny bit of cornstarch slurry added at the very end may do the trick. Mix 1 tablespoon of cornstarch in 3-4 tablespoons of cold water. Then, slowly whisk it in a little at a time. You may not need all of the slurry. A little goes a long way. Hope that helps! Have a great evening! :)

Laura

Sunday 27th of March 2022

Hi there! I was wondering how long the syrup would last if I put it in the fridge, as I need it on Friday but I made it on a Sunday.

Kimberly

Sunday 27th of March 2022

Hi Laura!

It's good for about a week. Have a great evening! :)

Cassandra

Thursday 11th of November 2021

I was trying to recreate a blueberry mocha drink that my local coffee shop makes so I was looking for a good blueberry simple syrup and I stumbled upon this recipe, and made it today. Let me just say,, I loved how it came out! Because it's for coffee, I left out the lemon and added just a bit of vanilla for flavoring and it was superb! I will do the normal recipe with lemon next time I make a blueberry mojito. Thanks a lot!

Katie

Sunday 15th of August 2021

Can this be frozen?

Kimberly

Sunday 15th of August 2021

Hi Katie!

This syrup freezes well in a freezer bag for about 2 months. Let it thaw in the refrigerator before using, and reheat over low heat in saucepan if desired. Have a great afternoon! :)

Natalie

Tuesday 1st of June 2021

How long can I store it?

John

Wednesday 2nd of June 2021

Good Morning Natalie, like it says in the recipe card, it will last about a week when stored in your fridge (in a sealed container). Have a lovely day. :)