Blueberry Syrup (Homemade)
Ingredients:
- 148 g (1 cup) fresh or frozen blueberries
- 80 ml (⅓ cup) maple syrup
- 120 ml (½ cup) water
- 5 ml (1 tsp) lemon juice
- 2.2 g (½ tsp) vanilla extract
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Instructions:
- Combine: In a small saucepan, add 1 cup blueberries, ⅓ cup maple syrup, and ½ cup water (if using). Stir to combine.
- Simmer: Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 10–12 minutes until the blueberries burst and the mixture thickens slightly.
- Flavor: Optionally stir in 1 tsp lemon juice and ½ tsp vanilla extract. Simmer 1 more minute.
- Strain or Keep Chunky: For a smooth syrup, strain through a fine mesh sieve. For a chunky compote-style syrup, leave as is.
- Cool and Store: Let cool, then transfer to a clean jar. Refrigerate for up to 7 days.
Notes: Fresh blueberries make a lighter syrup; frozen blueberries release more juice and give a deeper color. Omit water or use less when using frozen berries — they release plenty of liquid on their own.
Storage: Keeps in a sealed jar in the fridge for up to 7 days. Shake before use.
Swaps: Use raspberries, blackberries, or strawberries with the same method. Swap maple syrup for cane sugar or agave.
Tips: Strain for a smooth, clear syrup for lattes and cocktails. Leave chunky for pancakes and yogurt.
Every ingredient here earns its place, but a few really shape the dish. The fresh or frozen blueberries adds bright sweetness and a pop of color. The maple syrup brings natural sweetness with a hint of caramel depth. The lemon juice adds acidity that brightens and balances the dish. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Blueberry Syrup (Homemade)
Ingredients:
- 148 g (1 cup) fresh or frozen blueberries
- 80 ml (⅓ cup) maple syrup
- 120 ml (½ cup) water
- 5 ml (1 tsp) lemon juice
- 2.2 g (½ tsp) vanilla extract
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The fresh or frozen blueberries adds bright sweetness and a pop of color. The maple syrup brings natural sweetness with a hint of caramel depth. The lemon juice adds acidity that brightens and balances the dish. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Instructions:
- Combine: In a small saucepan, add 1 cup blueberries, ⅓ cup maple syrup, and ½ cup water (if using). Stir to combine.
- Simmer: Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 10–12 minutes until the blueberries burst and the mixture thickens slightly.
- Flavor: Optionally stir in 1 tsp lemon juice and ½ tsp vanilla extract. Simmer 1 more minute.
- Strain or Keep Chunky: For a smooth syrup, strain through a fine mesh sieve. For a chunky compote-style syrup, leave as is.
- Cool and Store: Let cool, then transfer to a clean jar. Refrigerate for up to 7 days.
