This flavored simple syrup is very versatile and goes with so many things. I especially like to put it on top of French toast, in pancake or waffle batter, and it's very yummy in cornbread or biscuit batter. This can be made in advanced and stored and refrigerated in a glass jar.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
1 1/2 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.

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  • Whisk lemon juice into syrup; serve immediately or cool.

Cook's Note:

This recipe works very well with other berries such as strawberries, raspberries, and blackberries. If doing raspberries and blackberries, the seeds can be strained out for a smoother syrup.

To make a thicker syrup that you can use on top of pancakes, stir in a mixture of 1 tablespoon cornstarch and 1/2 tablespoon water into the syrup just before bringing it to a boil.

Nutrition Facts

72 calories; protein 0.1g; carbohydrates 18.5g; sodium 0.7mg. Full Nutrition
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Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2015
Vanessa Fregoso is my mom and she makes the best homemade food EVER!!!!! I eat home made dinner almost every night ( unless we go somewhere else ). I help her with the syrup but it gets messy. We eat the syrup on pancakes and waffles. Sometimes we make syrup with berries that are not- so- pretty and it still tastes good! She makes way more than syrup and I have been trying to tell her this is restaurant food. This syrup is better than bottled syrup. Try this syrup and you' ll love it just like I do !!!!!!! Read More
(35)

Most helpful critical review

Rating: 3 stars
08/19/2016
I am rating this as a 3 because while it is lovely and delicious, it is not a simple syrup. It is in fact a compote. And no, I'm not "nitpicking" terminology. As chefs, mixologists at home or in industry, terms are terms. Simple as that. Again, this is a compote, not a simple syrup. Read More
(24)
100 Ratings
  • 5 star values: 71
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 7
Rating: 5 stars
08/04/2015
Vanessa Fregoso is my mom and she makes the best homemade food EVER!!!!! I eat home made dinner almost every night ( unless we go somewhere else ). I help her with the syrup but it gets messy. We eat the syrup on pancakes and waffles. Sometimes we make syrup with berries that are not- so- pretty and it still tastes good! She makes way more than syrup and I have been trying to tell her this is restaurant food. This syrup is better than bottled syrup. Try this syrup and you' ll love it just like I do !!!!!!! Read More
(35)
Rating: 3 stars
08/18/2016
I am rating this as a 3 because while it is lovely and delicious, it is not a simple syrup. It is in fact a compote. And no, I'm not "nitpicking" terminology. As chefs, mixologists at home or in industry, terms are terms. Simple as that. Again, this is a compote, not a simple syrup. Read More
(24)
Rating: 5 stars
04/03/2017
I would like to clarify a few things about this recipe: The blueberries can be strained out if you prefer just an infused simple syrup. I have found that a some of my children like the blueberries left in and some prefer not to have any, the choice is yours. The syrup will be thin and then depending on how you intend to use it, you can thicken it with a cornstarch + water combination. If you want to infuse a batter, then the original consistency should do fine (all things considered), however if you want to drizzle this over pancakes or waffles and want something closer to the consistency of pancake syrup then you should thicken this. Refrigerating this overnight will also help thicken the consistency slightly. A simple syrup by convention has equal parts sugar and water, however if this is too sweet for your intended use, and you make it again, don't forget to embrace the spirit of cooking and alter/add your own spin. Enjoy! Read More
(22)
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Rating: 1 stars
10/16/2016
This was waaaayyyy to sweet. So sweet I had to dump it. Sweeter than true maple syrup. You could easily cut the sugar in half and it would still be sweet enough. Read More
(7)
Rating: 5 stars
07/12/2015
I love it. I did it on french toast and it was wonderful. Only change was to add 1 tbsp of corn starch that I mixed with water before adding 3/4 of the way through because I like my syrup a little thicker. thank you Read More
(7)
Rating: 5 stars
01/18/2020
On this cold January morning, I made this to go with pancakes. I only put in 1/2 of the sugar but also added a couple tablespoons of brown sugar for depth. I added nutmeg and vanilla. Used my hand blender to give it more of a syrupy consistency. Used cornstarch with water for a thickener. It was sooo delicious! I will be making this much more often! It is perfect! Read More
(6)
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Rating: 5 stars
05/23/2015
Love love love this!! This is a wonderful simple syrup! Read More
(6)
Rating: 5 stars
02/27/2016
I added in a dash of Vanilla and nutmeg. Using just a bit over the 1 cup of blueberries, I threw in about 1 tsp of corn starch to help thicken it up and had let it simmer uncovered for about 40 min or so to help thicken it up. You can add in more corn starch if you want it thick like syrup, but with the pancakes, the liquid soaks up nicely. Read More
(4)
Rating: 5 stars
04/01/2016
I made bulk. It turned out great, smells and tastes wonderful. Put the jars in a open bath canner and hopefully they will last a good long time. Read More
(4)
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