Recipe FAQ
How do you store the leftovers?
Let the syrup cool completely, then move it to an airtight container.
Keep it in the refrigerator for up to one week.
Reheat the syrup gently in the microwave or in a small saucepan over low heat. If it gets too thick after chilling, just stir in a little water until it’s the consistency you like.
Can you freeze this recipe?
Yes, blueberry syrup freezes well.
Put the cooled syrup in a freezer-safe container, leaving some space for it to expand. Freeze for up to three months.
Let it thaw overnight in the refrigerator, then warm it gently before serving.
Can I use frozen blueberries?
Yes! Frozen blueberries work well in this recipe. You can add them right to the pot without thawing.
Can I make this syrup less sweet?
Yes, you can use a little less sugar. Just remember that sugar helps balance the tartness of the berries and makes the syrup glossy.
Why is my blueberry syrup too thick?
The syrup gets thicker as it cools. Warm it gently and add a splash of water if you want to thin it out.
Why is my blueberry syrup too thin?
It might just need another minute or two on the stove. Keep cooking over medium-low heat, stirring often, until it looks glossy and syrupy.
Can I strain the syrup?
Absolutely. For a smooth blueberry syrup, blend it first if you like, then strain it through a fine-mesh sieve.