Blueberry Syrup

July/August 1998

Your rating: None Average: 2.8 (4 votes)

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

"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. "
Blueberry Syrup

Makes: About 2 cups

Active Time:

Total Time:


  • 3 cups blueberries
  • 1/2 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 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.

Tips & Notes

  • Make Ahead Tip: Refrigerate for up to 1 week or freeze for up to 6 months.


Per tablespoon: 35 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g protein; 0 g fiber; 3 mg sodium; 13 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate

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