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Blueberry Syrup-Homemade


The burst of blueberry flavor and hint of lemons is perfect in this syrup. Great on Pancakes or Ice Cream.
Serves: 3 cups

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Rate this recipe 4.5/5 (13 Votes)


  • 2 1/2 cups blueberries, fresh or frozen
  • 2 cups water
  • 1 cup sugar
  • Juice of 1 Meyer Lemon - about 1 1/2 tablespoons
  • 1 inch slice of lemon peel (use a vegetable peeler)


Adapted from


Step 1

In a saucepan, combine the blueberries with ½ cup of the water

Smash the berries with a potato masher and bring to a simmer

Simmer over low heat for 15 minutes

Strain the juice into a heatproof measuring cup, pressing hard on the solids, discard the solids.

Rinse out the saucepan, add the sugar, lemon peel and the remaining 1½ cups of water, bring to a boil, stirring to dissolve the sugar.

Boil the syrup over moderate heat until it reaches 225° on a candy thermometer, about 20 minutes

Add the blueberry juice and lemon juice and boil over high heat for 1 minute.

Let the syrup cool, then discard the lemon zest.

Pour the syrup into clean glass bottles or jars.

Seal and refrigerate for up to 6 months.

Use on Homemade Pancakes or Ice Cream

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