Perfect for summer, this fresh blueberry syrup is a delectable topping for pancakes and waffles, vegan ice cream (nice cream), fresh or baked fruit, and even vegan cheesecake or other desserts. You can also substitute other fresh fruit for the blueberries, such as peaches or strawberries. I especially like this yummy sauce on desserts that aren’t too sweet, like my Summer Fresh Berry Cake. The sauce adds just enough sweetness for a perfect flavor balance.
This recipe is quick and simple and has only five ingredients. You can make it up ahead and store it in the refrigerator. Just reheat the amount you want to use in the microwave or in a small saucepan on the stove on low heat, stirring.
You won’t want to skip the lemon juice in the syrup, it adds just a tiny bit of tang, like the flavor in fresh cherry pie. I’ve even used lime juice a few times and it works just as well.
Before using the fresh blueberries, be sure to rinse them under cold water in a colander, removing any stems or shriveled berries you see. There is no need to dry the berries since you will be adding water to the recipe.
The cornstarch in the recipe helps the syrup to thicken a little bit. Cooking it longer helps with that, too. When I first made fruit syrups, I was afraid the cornstarch would make the syrup look cloudy, but it doesn’t. You can make the syrup without the cornstarch and cook it longer to make it reduce and thicken more. Keep in mind that the syrup will also thicken more upon cooling.
I have halved this recipe before, using 1/4 cup + 1 tablespoon of sugar and water. Every other ingredient is exactly halved.
It’s hard to go wrong making this recipe. You can experiment with various fruit, sugar levels, lemon juice and lime juice.
| Servings |
cups
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- 3 cups fresh blueberries rinsed, any stems or bad berries removed, or frozen blueberries
- 2 tablespoons lemon juice or lime juice
- 1/3 cup sugar
- 1/3 cup water
- 1 tablespoon cornstarch
- 2 tablespoons additional water for making a paste with the cornstarch
Ingredients
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- Pour the blueberries into a medium saucepan along with the lemon juice, sugar and 1/3 cup of water. Stir to blend.
- Continue stirring over low to medium heat until the sugar dissolves and bring to a gentle boil, stirring occasionally.
- In a cup, dissolve the cornstarch in the additional 2 tablespoons of water.
- Add the cornstarch paste to the blueberry syrup in the saucepan, stirring to combine.
- Gently boil the syrup for 5 to 10 minutes, to thicken as desired. Stir occasionally. The sauce will also thicken somewhat upon cooling.
- Remove from heat and serve warm on pancakes, waffles, cake, or vegan ice cream. Can also cool, then place into the refrigerator until ready to use, within a few days. The syrup is good served chilled over fresh or baked fruit, or even vegan cheesecake.
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