Simple homemade blueberry syrup recipe….

This simple homemade blueberry syrup recipe is just what you need in your life this Summer!

I first made this homemade blueberry syrup a couple of years ago after having pancakes with blueberry syrup drizzled on them when we went to LA for a week. It was so tasty that I wanted to recreate it when I got home so after a few attempts with various different recipes and methods I found online, I came up with my perfected version which was amazing on my homemade pancakes. I’ve made it so many times now over the last few years and as recently as last weekend, the kids were enjoying it on their oven baked pancakes and homemade waffles for Sunday brunch.

And since I started making homemade blueberry syrup, I’ve discovered lots of other uses for it too! It’s fab mixed with lemonade (especially straight from the fridge homemade lemonade), swirled through plain yoghurt, poured over a plain sponge cake to jazz it up for a pudding and so much more.  My favourite use for it though is to add some to a mojito and make a blueberry mojito which is definitely my drink of the Summer!

And don’t forget, once you’ve strained out the blueberries, you can use them to make all kinds of things.  I’d go for a good old blueberry muffin if I were you…

Simple homemade blueberry syrup recipe....

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A super simple blueberry syrup recipe perfect to use in all your Summer cocktails and mocktails or instead of syrup on your pancakes!

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Ingredients

• 300g (2 cups) of blueberries
• 1 Citrus of Choice; Lemon, lime or orange
• 225g (1 cup) of sugar
• 235 ml (1 cup) of water

Instructions

1. Combine water, sugar and blueberries into a small saucepan.
2. Stir and allow to come to a gentle boil.
3. Reduce heat to low and simmer for 20 minutes.
4. Remove from heat.
5. Squeeze the juice of one citrus fruit into the syrup.
6. Place a mesh strainer over a mason jar.
7. Pour the syrup over the strainer to remove pulp and seeds.
8. Allow to cool and store sealed in the refrigerator for up to 2 weeks.

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