Dive into a world of deep, rich flavor with my homemade blueberry syrup, where the essence of ripe blueberries meets the perfect balance of sweetness and tang. Crafted with care and bursting with vibrant hues, each batch of syrup is a testament to the bountiful harvest of summer. Infused with the essence of sun-ripened blueberries and a hint of citrus, this syrup is a symphony of flavors that dances on the palate. From topping fluffy pancakes to drizzling over ice cream or blending into refreshing beverages, my homemade blueberry syrup adds a touch of gourmet flair to any culinary creation.”
Homemade Blueberry Syrup
Infused with the essence of sun-ripened blueberries and a hint of citrus, this syrup is a symphony of flavors that dances on the palate. From topping fluffy pancakes to drizzling over ice cream or blending into refreshing beverages, my homemade blueberry syrup adds a touch of gourmet flair to any culinary creation.
Ingredients
Instructions
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Optional: Mash or Puree the Blueberries (if desired):
Depending on the texture you prefer for your syrup, you can leave the blueberries as they are for a chunkier syrup, or you can mash them with a fork or potato masher for a slightly smoother consistency. For an even smoother syrup, you can puree the blueberries in a blender or food processor until smooth.
Once your blueberries are prepared, you're ready to proceed with making your homemade blueberry syrup.
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Making the Syrup:
- In a medium saucepan, combine the blueberries, sugar, water and lemon juice.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Once boiling, reduce the heat to low and let the mixture simmer for about 10-15 minutes, or until the blueberries have softened and the liquid has thickened slightly.
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Straining The Blueberry Syrup:
- Remove the saucepan from the heat and let the mixture cool for a few minutes.
- Using a fine mesh sieve or cheesecloth, strain the mixture to remove the blueberry seeds and solids, pressing down gently to extract as much syrup as possible.
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Store your Blueberry Syrup
- Transfer the syrup to a clean jar or bottle and let it cool completely before refrigerating.
- Enjoy your homemade blueberry syrup on pancakes, waffles, French toast, yogurt, or in cocktails!
Serving Size 1.5 oz
Servings 16
- Amount Per Serving
- Calories 34kcal
- Calories from Fat 1kcal
- % Daily Value *
- Total Fat 0.1g1%
- Sodium 1mg1%
- Potassium 12mg1%
- Total Carbohydrate 8.66g3%
- Dietary Fiber 0.5g2%
- Sugars 7.77g
- Vitamin A 9 IU
- Vitamin C 0.9 mg
- Calcium 3 mg
- Iron 0.04 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pureeing the blueberries before making the syrup can indeed make the process easier and result in a smoother texture. Whether or not you need to strain the syrup afterward depends on your preference for the final consistency.
Here are some considerations:
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Pureeing the Blueberries: Pureeing the blueberries (or mashing then with a potato masher) before cooking them into syrup creates a smoother texture and helps release more flavor and color from the berries. This can make the syrup-making process quicker and may result in a more evenly flavored syrup.
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Straining the Syrup: If you prefer a completely smooth syrup without any pulp or seeds, you may still want to strain the pureed mixture after cooking. This will remove any remaining solids and yield a silky-smooth syrup.
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Skipping the Straining: If you don't mind a bit of texture in your syrup and enjoy the added fiber and fruitiness from the pulp, you can skip the straining step altogether. This will result in a thicker syrup with visible specks of blueberry pulp.
Ultimately, whether or not to strain the syrup is a matter of personal preference. If you prefer a smooth, refined syrup, straining after pureeing and cooking is recommended. However, if you enjoy a more rustic texture and don't mind some pulp, you can skip the straining step. Experiment with both methods to find the texture that you prefer for your homemade blueberry syrup.
SUGGESTION:
- Use this syrup on these Gluten Free Buttermilk Pancakes or Gluten Free Buttermilk Waffles!
RECOMMENDATIONS:
Oh how I would be completely lost without this food processor. I love this thing! Many jams, jellies,, syrups and meals have been made swiftly using my favorite food processor! The compact yet mighty Hamilton Beach 70730 Food Processor & Vegetable Chopper is a kitchen powerhouse, seamlessly handling chopping, slicing, mincing, and pureeing tasks. Its space-saving design fits neatly in any cabinet, while its efficient performance, from finely mincing herbs to effortlessly pureeing ingredients, ensures that home cooks won't be disappointed with its capabilities.
Making this in large batches and storing in your pantry can ensure you have this homemade syrup throughout the year, even when fresh fruit is not in season. Trust me, you will elevate your canning and food preservation game with the Granite Ware Enamel-on-steel 12-Piece Canner Kit. This comprehensive set includes a 21.5 qt. Water Bath Canner, Jar Rack, Blancher, Colander, and 5 pc. Canning Tool Set, perfect for preserving homemade syrups, preserves, and blanching vegetables before freezer storage. Take your canning and preservation skills to the next level!