Blueberry Syrup For Coffee

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A glass bottle filled with dark blueberry syrup and a metal spout sits on a woven mat, with a bowl of blueberries, a lemon slice, and a white pitcher in the background.

This blueberry coffee syrup is the trick to finally loving fruit in your latte. A splash of vanilla mellows the tartness so it tastes more like a coffee shop treat than a science experiment. Made with real blueberries, ready in 15 minutes, and keeps in the fridge for two weeks.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: Servings

Author: Michelle

Equipment

Fine Mesh Strainer

Ingredients

10 ounces fresh blueberries (2 cups/1 dry pint). Note: I use big fresh berries in the summer and frozen wild Maine blueberries in the winter.
3/4 cup white sugar
1 cup water
1 tablespoon lemon juice
2 teaspoons vanilla extract

Instructions

Combine the blueberries, sugar, and water in a 2-quart saucepan. Bring to a boil over high heat (frozen berries will take 5 minutes to come to boil, whereas fresh is faster).
Once boiling, reduce the heat to medium or medium-low to maintain a steady simmer.
Simmer for 10–15 minutes, stirring and mashing the berries as they cook, until they're very soft.
Remove from heat and stir in the lemon juice and vanilla.
Pour the mixture through a strainer into a measuring cup, mashing the berries to extract all the liquid. Compost the solids, or save them to top pancakes, waffles, or yogurt and granola bowls.
Let the syrup cool, then store in a jar or dispenser in the fridge for up to 2 weeks.

Cuisine American, Beverages, Coffee, Maine Food

Course Beverages, Blueberry Recipes, Breakfast, coffee, Drinks

Nutrition