If you’re looking for a quick and easy blueberry syrup recipe for drinks, you’re in the right place. This homemade blueberry syrup is fruity, fresh, and made with just three simple ingredients: blueberries, sugar, and water.
You can use fresh or frozen berries, and the result is a vibrant, berry-packed syrup that tastes like summer in a bottle.
I love all things blueberry (the smell of blueberry Pop-Tarts in the toaster? Yes, please), and this syrup is one of my go-to ways to add that flavor to iced tea, lemonade, cocktails, and more. Plus, it’s the secret to my next recipe: a creamy blueberry matcha latte.
Why You’ll Love It
- Works with fresh or frozen blueberries – Make it anytime, whether it’s peak season or you’re raiding the freezer.
- Perfect for fun, flavorful drinks – Use it to whip up blueberry lemonade, cocktails, or that blueberry matcha latte you’ve been eyeing.
- Only 3 ingredients – No fancy stuff here, just blueberries, sugar, and water.
- Quick and easy – From stovetop to glass in under 30 minutes.
Ingredients You’ll Need
Blueberries – Fresh or frozen both work great. I use fresh when they’re in season (and on sale!), but frozen berries are super reliable since they’re picked at peak ripeness and full of flavor.
You’ll need about a half-pint, so just go with whichever is the better deal.
Granulated Sugar – White cane sugar is neutral in flavor, so it lets the blueberry really shine.
You can use brown or coconut sugar, but they’ll slightly change the taste and color.
Filtered Water – Water makes up half of this syrup, so yes, it matters! Filtered water keeps the flavor clean and fresh.
If you need a filter, a Brita pitcher works great.
How to Make Blueberry Syrup
1. Prep the Blueberries
For fresh blueberries, pick off any stems and rinse. If using frozen, rinse until the water runs clear. This helps prevent staining.
2. Make the Blueberry Concentrate
Add blueberries and water to a saucepan. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes, until the berries are soft and pale. Gently mash with a spoon as they cook to release all the juicy goodness.
3. Strain the Pulp
Place a fine mesh strainer over a bowl or large measuring cup. Pour the mixture through and let it drain—don’t press on the pulp. This keeps the syrup smooth and clear.
4. Add the Sugar
Measure the amount of blueberry concentrate the recipe yielded. If you’re using volume, add 1 1/4 cups of sugar per 1 cup of juice. For better accuracy, use a kitchen scale and add an equal weight of sugar to juice (e.g., my concentrate weighed 254g, so I added 254g of sugar). Pour both into a clean saucepan and stir over low heat until the sugar fully dissolves.
Grab your kitchen scale–Here’s why: After simmering the blueberries, I ended up with 1 cup of concentrated juice, which weighed 254 grams. To keep the syrup balanced, I used an equal weight of sugar: 254 grams, which measured out to about 1 1/4 cups. If I had gone by volume alone and only added 1 cup of sugar, the syrup would have been less sweet than intended. No scale? Just use 1 1/4 cups of sugar per 1 cup of blueberry concentrate.
5. Cool and Store
Let the syrup cool. It will thicken slightly as it cools. Store in the fridge for up to 2 weeks.
Tips for the Best Blueberry Syrup
- Don’t press on the pulp in the strainer – It can make the syrup cloudy.
- Skip the lid – Letting steam escape helps the syrup reduce and thicken.
- Simmer until the berries look pale – That means you’ve gotten all the flavor out.
- Rinse the pan between steps – This helps prevent pulp from sneaking into the final syrup.
- Don’t scrape sugar off the sides – Undissolved sugar crystals can cause the syrup to recrystallize later.
Why this Two-Step Method is Better
You can throw all 3 ingredients in the pan at once and strain it after, but my two-step method gives better results for drink syrup:
- Better sugar ratio – A one-to-one ratio of fruit concentrate to sugar is ideal for drinks. Making the concentrate first lets you measure exactly how much sugar to add. And if you want to be really exact, weigh the concentrate and juice.
- Prevents fermentation – Straining before adding sugar helps remove pulp, which can cause the syrup to spoil faster.
- Clear, smooth syrup – Straining twice and rinsing your pan between steps makes the final syrup beautifully translucent.
Want a Thicker Syrup for Desserts?
This recipe makes a pourable syrup perfect for drinks. But if you’re planning to drizzle it over pancakes, cheesecake, or ice cream? Just double the sugar for a thicker, dessert-style blueberry syrup.
More Homemade Syrups to Try
These are all perfect for iced tea, lemonade, cocktails, mocktails—or even flavored cold foam:
- Strawberry Syrup – Perfect for sweetening drinks like Homemade Strawberry Iced Tea or making cold foam for this Strawberry Cream Matcha Latte.
- Raspberry Syrup – One of my favorites for Homemade Raspberry Iced Tea.
- Cherry Syrup – Delicious with spiced chai in this Iced Cherry Chai (Starbucks Copycat).
Blueberry Syrup for Drinks
This easy homemade blueberry syrup is made with just three ingredients and packed with fresh berry flavor. It’s perfect for sweetening iced tea, lemonade, cocktails, and more. Fruity, vibrant, and ready in minutes!
Ingredients
- 1 1/2 cups blueberries, fresh or frozen
- 1 1/4 cup water, preferably filtered
- 1 1/4 cup sugar
Instructions
- Prep the Blueberries: For fresh blueberries, pick off any stems and rinse. If using frozen, rinse until the water runs clear. This helps prevent staining.
- Make the Blueberry Concentrate: Add blueberries and water to a saucepan. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes, until the berries are soft and pale. Gently mash with a spoon as they cook to release all the juicy goodness.
- Strain the Pulp: Place a fine mesh strainer over a bowl or large measuring cup. Pour the mixture through and let it drain—don’t press on the pulp. This keeps the syrup clear.
- Add the Sugar: Measure the amount of blueberry concentrate the recipe yielded. If you're using volume, add 1 1/4 cups of sugar per 1 cup of juice. For better accuracy, use a kitchen scale and add an equal weight of sugar to juice (e.g., my concentrate weighed 254g, so I added 254g of sugar). Pour both into a clean saucepan and stir over low heat until the sugar fully dissolves.
- Cool and Store: Let the syrup cool. It will thicken slightly as it cools. Store in the fridge for up to 2 weeks.
Notes
Tips for the Best Blueberry Simple Syrup
- Don’t press on the pulp in the strainer – It can make the syrup cloudy.
- Skip the lid – Letting steam escape helps the syrup reduce and thicken.
- Simmer until the berries look pale – That means you've gotten all the flavor out.
- Rinse the pan between steps – This helps prevent pulp from sneaking into the final syrup.
- Don’t scrape sugar off the sides – Undissolved sugar crystals can cause the syrup to recrystallize later.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
