I’ve been on a HUUUUGGGE bluberry simple syrup run this summer, which is quite frankly odd since I generally tend to view blueberries as a mid-tier berry. Better than blackberries, but nowhere near the elite level of strawberries or cherries.
And the reason *why* I’ve turned into a blueberry syrup factory is even more odd.
The thing is, I initially made this because I wanted the perfect blueberry coffee syrup. I realize that those three words don’t seem to go together. But here we are.
I’d stopped by a local coffee shop on my way home from an appointment, and found myself intrigued by their blueberry basil espresso tonic. It was so delicious that I knew I had to recreate it myself, and thus was born this super easy blueberry simple syrup.
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What I discovered along the way is that this syrup is super versatile, and delicious in iced coffee, cocktails (like this blueberry mint gin smash), and poured over brunch or dessert-y treats (think pancakes or a lovely simple olive oil cake).
It only takes a few minutes to make, and keeps in the fridge for a couple weeks, so you can pull it out whenever the mood strikes!
In a small saucepan, add your blueberries, water, and sugar.
Bring the mixture to a quick boil, then reduce the heat and let the mixture simmer for 7-10 minutes. Use a spoon or potato masher to mash the blueberries as they soften.
Remove from the heat and stir in the vanilla. Allow to cool for at least 5 minutes but ideally a bit longer so it’s not boiling hot.
Then strain through a fine mesh strainer to remove all the pulp.
I then pour mine into little glass bottles and keep in the fridge…it will keep for at least week, but I’ve kept mine two weeks without issue.
Get on the blueberry syrup train with me! Note, the recipe can be easily scaled (I usually halve it just for myself, and it still makes plenty).
Other delicious simple syrups you’ll love:
- Strawberry Mint Simple Syrup (oooh, this would be good in coffee too!)
- Cardamom Simple Syrup
- Black Pepper Simple Syrup (in this delicious strawberry black pepper cocktail)
- Cinnamon Vanilla Simple Syrup (for Poinsettia Punch) – also great in coffee
- Easy Rosemary Simple Syrup
- Brown Sugar Vanilla Syrup (for Shaken Iced Brown Sugar Latte)
- Basil Simple Syrup (for a Basil Gimlet)
- Easy Spiced Pear Simple Syrup
- 8 ounces of blueberries, fresh or frozen (I always use organic)
- 1 cup of filtered water
- 4 tablespoons of granulated sugar (or sweetener of choice, including liquid ones)
- Splash of vanilla
- In a small saucepan, add your blueberries, water, and sugar.
- Bring the mixture to a quick boil, then reduce the heat and let the mixture simmer for 7-10 minutes. Use a spoon or potato masher to mash the blueberries as they soften.
- Remove from the heat and stir in the vanilla. Allow to cool for at least 5 minutes but ideally a bit longer so it's not boiling hot.
- Then strain through a fine mesh strainer to remove all the pulp. You can store the syrup in an airtight container in the fridge for a week or two.
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