Blueberry Simple Syrup
This blueberry simple syrup comes together in about 20 minutes with just four ingredients. It’s sweet, full of blueberry flavor, and perfect for flavoring cocktails, mocktails, sodas, iced coffee, and lemonade. I keep a jar of this in the fridge all summer and it gets used fast.
If you already love our raspberry simple syrup, mint simple syrup, or peach syrup, this one is another great one to try.
Things to Know About Blueberry Simple Syrup
The syrup is meant to be thin. This is a flavoring syrup designed to dissolve easily into cold drinks. Don’t expect the consistency of maple syrup or pancake syrup. If yours comes out thicker than expected, that’s totally fine, too.
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. A gentle simmer for 8 to 10 minutes is all you need.
Let it cool before straining. Rushing this step makes a mess and can burn you. I give it at least 10 to 15 minutes off the heat before pouring it through the strainer. Letting it cool also deepens the blueberry flavor.
How to Make Blueberry Simple Syrup
Add the blueberries, sugar, water, and lemon juice to a medium saucepan. Place over medium heat, and stir until the sugar dissolves.
As the mixture warms up, use a wooden spoon or potato masher to crush the berries. Let the mixture simmer for 8 to 10 minutes until the fruit has broken down.
Remove from heat and let the syrup cool for 10 to 15 minutes. Pour through a fine mesh strainer into a jar or measuring cup. Press lightly on the solids to get the last of the syrup out.
Transfer to a sealed container and refrigerate.
Don’t toss the pulp. The strained blueberry solids are wonderful spread on toast or used as a quick jam. One reader mentioned mixing the pulp with a little sugar and lemon rind for a few minutes on the stove and the result was great.
How to Use Blueberry Simple Syrup
The most obvious use is our homemade blueberry soda. Just add the syrup to club soda over ice and stir. It’s a two-minute drink that tastes amazing!
Beyond that, this syrup is great in cocktails and mocktails like a blueberry mojito or blueberry lemonade, stirred into iced coffee or lattes (skip the lemon juice if that’s your plan), and drizzled over yogurt, cheesecake, or pancakes.
For more ideas, check out our other simple syrup recipes and recipes that use them.
How to Store Leftovers
Store the syrup in a sealed container in the refrigerator for 3 to 4 weeks. A mason jar works perfectly.
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 to Video
Ingredients
- 16 ounces blueberries, fresh or frozen
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon freshly squeezed lemon juice
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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.16 ounces blueberries1 cup granulated sugar1 cup water1 teaspoon freshly squeezed lemon juice
- 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 in a sealed container in the fridge until ready to use.
Love this so much! I made this to add with espresso, sparkling water and lemon over ice! I used the pulp for jam on my toast! Yum!
Thank you Jenni! Using the syrup in an espresso drink sounds like a tasty idea! Glad to hear the pulp worked well as a jam. Thank you for sharing and rating the recipe! Have a lovely day 🙂
I would love for this to set up a little thicker. Any suggestions?
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. 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! 🙂
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.
Hi Laura!
It’s good for about a week. Have a great evening! 🙂
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!
Can this be frozen?
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! 🙂
How long can I store it?
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. 🙂