Maraschino Blueberries

This blueberry condiment is terrific in simple cocktails or spooned over ice cream.

  • Total Time:
  • Servings: Makes 3 1/2 cups
  • Time(Other): plus 2 days refridgeration

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  • 1 teaspoon kosher salt
  • 2 cups warm water
  • 2 cups blueberries
  • 2 cups sugar
  • 1 cup Chambord liqueur
  • 1 tablespoon lemon juice

How to make this recipe

  1. In a bowl, stir the salt into the water until dissolved. Stir in the blueberries and refrigerate for at least 
12 hours or overnight.

  2. In a medium saucepan, bring the sugar, Chambord and lemon juice to a simmer, stirring to dissolve the sugar; remove from the heat. Drain and rinse the blueberries and add them to the saucepan. Transfer the blueberries and syrup to a jar and refrigerate for at least 24 hours before serving.


Use in martinis and Manhattans, or as a topping for ice cream or pancakes.

Contributed By Published July 2015

1036228 recipes/maraschino-blueberries 2015-06-18T14:59:10+00:00 Ben Mims sauces-and-condiments|20-for-a-crowd|summer|vegetarian|make-ahead july-2015 recipes,maraschino-blueberries 1036228

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