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Perfect Blueberry Syrup

A huge virtue of homemade syrup is that, unlike the store-bought kind, it can taste much more like fruit than sugar. This blueberry syrup will last long enough to give as gifts during the holidays; simply transfer it into tall, pretty bottles using a funnel and store it in the refrigerator.

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  • Total Time:
  • Servings: Makes about 6 cups

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  • 1 1/2 pounds blueberries (5 cups)

  • 4 cups water

  • 2 cups sugar

  • Six 1-inch strips of lemon zest removed with a vegetable peeler

  • 3 tablespoons fresh lemon juice


  1. In a pot, combine the blueberries with 1 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes. Strain the juice into a heatproof measuring cup, pressing hard on the solids. Discard the solids.
  2. Rinse out the pot. Add the sugar, lemon zest and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it registers 225° on a candy thermometer, about 20 minutes. Add the blueberry juice and lemon juice and boil over high heat for 1 minute. Let the syrup cool, then discard the lemon zest. Pour the syrup into just-cleaned bottles. Seal and refrigerate for up to 6 months.
Contributed By Photo © Petrina Tinslay Published August 2010

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