Since my original post, I’ve discovered that blueberry simple syrup can also be made sugar free and am including this new option.
Every July I get super excited to get in my car and drive two minutes round the corner to the blueberry farm. We feel we are quite the blueberry picking experts, assembling our ladders and getting to work. The funniest thing though is that the twins are blue/red color blind and can’t see the difference between the blue ripe berry and the red ripe berry.
We generally get right to work baking like this blueberry crumb pie or these blueberry thyme biscuits.
This year was different.
We put the baking off for a day and decided instead to make some blueberry simple syrup, which is good for many things, but especially for beverages. You can add to lemonade. Blueberries and lemons, go so well together.
I looked at my strawberry simple syrup recipe, but realized this would be a little different, actually a little easier.
You simply boil blueberries, sugar and water together. The blueberries will burst and there is no chopping or pureeing involved. You will have to press the mixture through a sieve to avoid any skins.
You can keep in the refrigerator for a week, but I’ve read that adding a tablespoon of vodka will prolong the life of the syrup.
You could also freeze the syrup (like ice cubes) having it at the ready for your next great cocktail.
We made a blueberry old fashioned which may seem a bit heavy for summer. While we love them, I’ve made a list of blueberry cocktails you might also enjoy.
Sugar Free Option for Blueberry Syrup
If you want a sugar free blueberry syrup, I recommend using granulated swerve, a powdered erythritol. I make syrups, purees and compotes all the time using the Swerve and no one knows the difference. I tend to start with half the amount of Swerve to what I normally would use for sugar. You can adjust accordingly.
Read here why I use Swerve.
How to Make Blueberry Simple Syrup for Blueberry Cocktails
- 2 cups blueberries can use frozen
- 2 cups water
- 1 cup sugar can use 1/2 cup swerve or stevia for no-sugar option
- 1 teaspoon lemon zest
- Mix all ingredients together in sauce pan.
- Bring to a boil.
- Reduce heat to low and cook until you reach the consistency you desire. 15 minutes for a thinner consistency, longer for a thicker sauce.
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