My easy homemade blueberry syrup has chunky bits of fresh or frozen blueberry and is so much better than the store-bought version! Whether you're making pancakes, waffles, crepes, or something else entirely, this homemade blueberry syrup without cornstarch is an amazing topping! Rich in blueberry flavor, perfectly sweet, plus a hint of lemon- delicious!
¼cuplemon juice(fresh squeezed, about half a large lemon)
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Instructions
(Optional) If you like smooth syrup, blitz the berries and water in a food processor (or NutriBullet). If you like a bit of berry in your syrup, you can skip this step.
In a small saucepan, bring the berries, water, sugar (or honey), and lemon juice to a low boil. Then, reduce heat to simmer, stirring occasionally. Simmer for about 10-15 minutes, or until the syrup begins to thicken to its 'syrupy' consistency (*see note).
Remove from heat and allow it to thicken as it cools. Use warm right away, or store in an airtight container for later use.
Video
Notes
If using frozen blueberries, be sure to include any juice from frozen blueberry packaging and reduce the amount of water used.
Remember that once the syrup is removed from the heat it will continue to thicken. So make sure that you stop simmering before your syrup has reached your desired thickness.
To store: Keep your blueberry syrup refrigerated in an airtight jar or container for up to 2 weeks.