Rating: 4.5 stars
107 Ratings
  • 5 star values: 75
  • 4 star values: 16
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 7

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

20 mins
35 mins
15 mins
1 1/2 cups


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


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.n

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

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