Food Recipes Breakfast & Brunch Perfect Blueberry Syrup 3.0 (2,740) 4 Reviews 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. Tips from the F&W Test Kitchen More Fruit Recipes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on August 6, 2019 Rate PRINT Share Trending Videos Close this video player Photo: © Petrina Tinslay Active Time: 15 mins Total Time: 45 mins Yield: 6 cups Ingredients 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 Directions 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. 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. Originally appeared: August 2010 Rate It Print