Blueberry Syrup

Blueberry Syrup

2 Reviews
From: EatingWell Magazine, July/August 1998

Adding smashed fresh ginger to the syrup as it cooks infuses it with flavor. Try on vanilla ice cream or lemon sorbet.

Ingredients 32 servings

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Original recipe yields 32 servings
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  • 3 cups blueberries
  • ½ cup sugar
  • ½ cup light corn syrup
  • ¼ cup water
  • 2 coin-sized slices fresh ginger, peeled and smashed
  • 2 tablespoons lemon juice


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  • Ready In

  1. Mix berries, sugar, corn syrup, water and ginger in a heavy saucepan. Bring to a simmer, stirring until sugar dissolves. Simmer, uncovered, for 5 minutes. Reduce heat to low; simmer, stirring occasionally, until blueberries have broken down, 25 to 30 minutes.
  2. Strain mixture through a fine-mesh sieve into a bowl. Stir in lemon juice. Serve warm or chilled.
  • Make Ahead Tip: Refrigerate for up to 1 week or freeze for up to 6 months.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 36 calories; 0 g fat(0 g sat); 0 g fiber; 9 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 9 g sugars; 8 IU vitamin A; 2 mg vitamin C; 2 mg calcium; 0 mg iron; 4 mg sodium; 12 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate

Reviews 2

September 02, 2013
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By: aykayeh
Duh! Duh! so use less sugar. Sure a 'recipe' ought to be exact, but using common sense one can adjust to taste. This is a great recipe that everybody ought to try, just don't rely on exact measures. I used 'some' sugar, a little bit of honey, put in raspberries blueberries and some fresh pineapple that was sitting around, and it is excellent. Pros: excellent flavor Cons: so some of the details are inexact: innovate
November 23, 2009
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By: EatingWell User
Notice how they don't give you the grams of sugar in the nutrition information. That's because between the 1/2 cup sugar and the corn starch the grams are probably off the charts. Way too much sugar.
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