Blueberry Simple Syrup

It is easy to infuse simple syrup with a wide variety of flavors – Blueberry Simple Syrup is made by simmering fresh or frozen blueberries with sugar and water until the berries release their deep color and sweet-tart flavor into the syrup. The mixture is then strained to remove the skins and pulp, leaving a smooth, jewel-toned syrup with a bright berry aroma. This syrup adds natural fruit sweetness and vibrant color to cocktails, lemonade, iced tea, pancakes, waffles, yogurt, and desserts, making it a simple way to capture the flavor of blueberries in liquid form.

Cocktails that can be elevated by Blueberry Simple Syrup include:

• Blueberry Mojito – adds fruity sweetness and color to rum, lime, and mint
• Blueberry Lemonade Vodka Cocktail – pairs vodka and citrus with a bright berry flavor
• Blueberry Gin Fizz – complements gin, lemon, and soda with natural fruitiness
• Blueberry Bourbon Smash – enhances bourbon and citrus with sweet-tart blueberry notes
• Blueberry Margarita – adds vibrant color and flavor to tequila and lime
• Blueberry Collins – brightens gin, lemon, and soda with fruity sweetness
• Blueberry Vodka Spritz – pairs sparkling wine, blueberries, and syrup for a refreshing cocktail
• Blueberry Whiskey Sour – adds a fruity layer to the classic bourbon and lemon mix

Ingredients: The most common formula is 1 part honey and 1 part warm water, but some bartenders prefer a richer version of 2 parts honey and 1 part water.  The richer syrup has a deeper honey flavor and keeps slightly longer.

Preparation: Making honey syrup is easy.  Warm the water (it should be hot but not boiling); add the honey to the water; stir or whisk until fully dissolved; then let it cool completely.

A trick that I use is to make the syrup in a glass measuring cup that is large enough for the entire batch.  I microwave the water to heat it and then add the honey to the hot water.  Honey can be a challenge to measure accurately because its stickiness makes it cling to the sides of a measuring cup or spoon, so you often don’t get the full amount into the recipe.  By adding the honey into the measuring cup with the hot water you get the proper amount and don’t have to clean an additional cup.

Storage: Store honey simple syrup in a sealed glass container such as a mason jar in the refrigerator (and don’t forget to label).  A 1:1 honey syrup can last about 2 to 3 weeks, and a 2:1 honey syrup can last 3 to 4 weeks or more.  If the syrup becomes cloudy, foamy, or smells fermented, discard it.

In short, honey simple syrup is the easiest way to bring honey’s flavor into drinks and recipes without the hassle of dissolving thick honey each time.

Equipment that I Used

• Measuring Cups: A dry measuring cup to measure the sugar and a liquid measuring cup to measure the water (although this recipe doesn’t need to be all that precise, so I use the same measuring cup for the water after I’ve used it for the sugar).
• Saucepan: Large enough for 2 cups of syrup.
• Spoon or Silicone Spatula: For stirring, I like to use a Silicone Spatula because it’s a little easier on the pan and I can use it to scrape the pan clean after cooking.
• Fine Mesh Strainer: A fine mesh strainer is useful when making infused simple syrups. It removes herbs, spices, citrus peel, or other flavoring ingredients after steeping, leaving a smooth, clear syrup.
• Straight-Handled Swivel Vegetable Peeler
• 32 Ounce Wide-Mouth Mason Jar: Mason jars are designed for hot liquids, so freshly made syrup can be poured in without cracking the glass – and the wide mouth type makes them easier to fill. A 32-ounce jar is way too large for 2 cups of syrup, but I find that filling a 16-ounce jar completely with hot liquid doesn’t leave enough headspace to avoid spilling and leaves no room for expansion, stirring, or shaking.
• Canning Funnel: A canning funnel helps to pour the hot syrup from the saucepan into the mason jar without spilling or getting sticky syrup on the rim of the jar,
• Syrup Dispensers: While a mason jar is a good container for cooling and long-term storage, it’s a mess to try to spoon or pour out of. When I’m ready to use my syrup, I transfer it into either a Plastic Condiment Squeeze Bottle – which I find to be the most convenient – or a decorative Syrup Dispenser Bottle if it’s going to be on display on my bar.

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Blueberry Simple Syrup

It is easy to infuse simple syrup with a wide variety of flavors. Blueberry Simple Syrup is made by simmering fresh or frozen blueberries with sugar and water until the berries release their deep color and sweet-tart flavor into the syrup. The mixture is then strained to remove the skins and pulp, leaving a smooth, jewel-toned syrup with a bright berry aroma.

Ingredients

• 1 cup sugar
• 1 cup water
• 1 quart fresh blueberries rinsed
• 1/4 tsp finely grated lime or lemon zest
• Pinch of salt

Instructions

• Combine sugar and water in a small saucepan over medium heat.
• Bring to a simmer, stirring the mixture until the sugar has dissolved.
• Remove the syrup from the heat and allow it to cool to room temperature.
• Pour the syrup into a clean jar and seal with a tight-fitting lid.
• Store in the refrigerator for up to 2 weeks.
• Chill completely before mixing into cocktails.