Simple Blueberry Syrup Recipes

EASY BLUEBERRY SYRUP RECIPE

Steps:

• Combine 2 Tablespoons water and cornstarch in a small dish and set aside.
• In a medium saucepan, bring water, sugar or honey, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes.
• Add water+starch mixture and mix to combine. Turn off heat, let it sit for 5 minutes to thicken.
• For a smooth syrup, transfer the mixture to a blender and blend until smooth.
• Store in an airtight container or jar in the refrigerator for one to two weeks. Take out a few minutes before serving at room temperature or warm in the microwave.

BLUEBERRY SYRUP

Steps:

• Simmer 12 minutes.
• Cool and bottle.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

DIABETIC BLUEBERRY SYRUP

Steps:

• In saucepan, combine blueberries with 1/8 cup of water, margarine, nutmeg and lemon juice.
• Bring to a boil.
• Reduce heat and simmer til berries are soft.
• Dissolve cornstarch in remaining water.
• Add to blueberries and continue to cook, stirring constantly, until syrup thickens.
• Remove from heat and cool.
• Sir in sweetener.
• Serve warm or chilled.

BLUEBERRY SIMPLE SYRUP

Steps:

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

BLUEBERRY SYRUP

Steps:

• Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
• Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
• Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.

BLUEBERRY MAPLE SYRUP

Steps:

• In a small saucepan combine blueberries, maple syrup and orange peel. In a small cup dissolve cornstarch in 2 tablespoons water. Add to blueberry mixture. Cook, stirring constantly, until mixture boils. Reduce heat and simmer until mixture thickens, about 1 minute.

BLUEBERRY COFFEE SYRUP RECIPE

Steps:

• Put the water and sugar in a small saucepan and heat on medium.
• Stir continuously until the mixture reaches a simmer.
• Add the blueberries and lower the heat to medium-low.
• Let simmer for 5 minutes.
• Strain the syrup and discard the solid leftover berries.
• Let cool completely to room temperature before you use the syrup.