Blueberry Syrup (homemade)
Beverages
What You’ll Need:
🫐 1 cup fresh or frozen blueberries
🍁 ⅓ cup maple syrup (or sugar)
💦 ½ cup water (optional — use less or omit for a thicker syrup, especially if using frozen blueberries, which release more liquid)
🍋 1 tsp lemon juice (optional, for brightness)
🌼 ½ tsp vanilla extract (optional, for flavor depth)
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Combine Ingredients: In a small saucepan, add blueberries, maple syrup, and water (if using).
- Simmer: Bring to a gentle simmer over medium heat. Stir occasionally.
- Cook Down: Simmer for 10–12 minutes, or until the blueberries burst and the mixture thickens slightly.
- Add Extras (Optional): Stir in lemon juice and vanilla extract. Simmer for 1 more minute.
- Strain or Leave Chunky: For a smooth syrup, strain through a fine mesh sieve, pressing gently to extract the juice. For a chunky compote-style syrup, leave as is.
- Cool & Store: Let the syrup cool, then transfer to a clean jar or bottle. Store in the refrigerator for up to 7 days.
- For Iced Matcha Lattes: Add 1–2 tablespoons of blueberry syrup to the bottom of a glass, top with ice, pour in frothed matcha latte, and swirl gently before serving.
Substituttions
Blueberry Syrup (homemade)
Ingredients:
🫐 1 cup fresh or frozen blueberries
🍁 ⅓ cup maple syrup (or sugar)
💦 ½ cup water (optional — use less or omit for a thicker syrup, especially if using frozen blueberries, which release more liquid)
🍋 1 tsp lemon juice (optional, for brightness)
🌼 ½ tsp vanilla extract (optional, for flavor depth)
Features:
Instructions:
- Combine Ingredients: In a small saucepan, add blueberries, maple syrup, and water (if using).
- Simmer: Bring to a gentle simmer over medium heat. Stir occasionally.
- Cook Down: Simmer for 10–12 minutes, or until the blueberries burst and the mixture thickens slightly.
- Add Extras (Optional): Stir in lemon juice and vanilla extract. Simmer for 1 more minute.
- Strain or Leave Chunky: For a smooth syrup, strain through a fine mesh sieve, pressing gently to extract the juice. For a chunky compote-style syrup, leave as is.
- Cool & Store: Let the syrup cool, then transfer to a clean jar or bottle. Store in the refrigerator for up to 7 days.
- For Iced Matcha Lattes: Add 1–2 tablespoons of blueberry syrup to the bottom of a glass, top with ice, pour in frothed matcha latte, and swirl gently before serving.
