Ingredients:

  • 2 cups Fresh or Frozen Blueberries (300 g)
  • ¾ cup Granulated Sugar (150 g)
  • ½ cup Water (120 ml)
  • 1 teaspoon Fresh Lemon Juice (5 ml)
  • Pinch Kosher Salt (Optional)

Instructions:

  1. In a medium-sized saucepan, combine the water, granulated sugar, and salt (if using).
  2. Set the saucepan over medium heat. Stir constantly until the sugar is completely dissolved and the mixture is clear (this should take 2–3 minutes).
  3. Gently tip the blueberries and lemon juice into the saucepan.
  4. Bring the mixture up to a gentle, steady simmer. Reduce the heat slightly to maintain a rolling, but not aggressive, bubble.
  5. Allow the mixture to simmer for 5 minutes. The blueberries will begin to burst and release their colour and natural pectin.
  6. Using a potato masher or the back of a wooden spoon, gently crush about 75% of the berries to release maximum flavour and colour.
  7. Continue simmering for another 5–7 minutes, stirring occasionally. The Blueberry Syrup is ready when it coats the back of a spoon lightly.
  8. Remove from heat. Taste the syrup base and add a tiny splash more lemon juice if it tastes too flat or sweet.
  9. Place a fine-mesh sieve over a heatproof bowl or measuring jug. Pour the hot syrup mixture through the sieve. Do not force the mixture through by pushing down on the solids if you desire a clear syrup.
  10. Allow the strained syrup to cool completely to room temperature (about 30–45 minutes). The cooling process ensures proper viscosity.
  11. Once cool, pour the syrup into a sterilised, airtight container and refrigerate. It will keep for 2–3 weeks.