This quick blueberry syrup is a great way to infuse the fresh, bright flavor of fresh blueberries into a liquid form. Use the syrup on pancakes, ferment it to soda with a ginger bug, mix it with sparkling water, or in a cocktail with gin or bourbon.
In a medium saucepan, combine the blueberries, sugar, and water.
Stir to dissolve sugar, and cook over medium heat until the liquid begins to boil.
Reduce heat and simmer. Use a potato masher to smash the berries and release their purple juices.
Simmer the mixture for 10-20 minutes. A longer cooking time will make a richer, thicker syrup, but the shorter length will give a brighter berry flavor. Taste and use your judgment.
Strain the smashed berries from the syrup. They should have become paler, and much of their berry flavor released into the syrup. This pulp can still be used in smoothies, baked goods, or as a thickener for our fermented blueberry jam.
Add the fresh lime juice to the still-warm liquid, and set aside to cool.
Directions for Flavoring a Fermented Soda
To make a naturally fermented blueberry soda with the ginger bug
, combine 1/3 cup of cooled blueberry syrup with 2 tablespoons strained ginger bug liquid in the bottom of a swing top pint bottle.
Add 2 teaspoons lime juice and fill the remaining space with unchlorinated water, leaving 1" headspace.
Close the swing top and allow to ferment at room temperature for 1 week, or until carbonated.
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