Recipe Image

Blueberry Syrup

  • 10 m
  • 35 m
Patsy Jamieson
“Adding smashed fresh ginger to the syrup as it cooks infuses it with flavor. Try on vanilla ice cream or lemon sorbet.”


    • 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


  • 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.
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