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Restaurant Blueberry Syrup for Anything
Blueberries have never had it so good. Whether you pick and freeze your own or just pick up some at your grocery store, blueberries are fantastic versatile fruit. My family loves blueberry pancakes with a fresh homemade Restaurant Blueberry Syrup dripping over the sides. While it may be daunting to make syrup, it’s actually very easy. All you need is a cup or two of fresh or frozen blueberries and some sugar. Restaurant Blueberry Syrup is sure to put a smile on your family’s faces.
What Sugar to Use in Restaurant Blueberry Syrup
Natural sugars work best in Restaurant Blueberry Syrup. I tend to use raw sugar because I like the flavor and the fact that it’s not as refined. I have used white sugar and that works very well, as does agave syrup. I stay away from artificial sweeteners as they do not melt well nor provide the clean sweetness that I prefer with my blueberry. Use the sugar your family likes best for the best results with Restaurant Blueberry Syrup.
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- 2 C fresh or frozen blueberries, washed and stems removed
- ½ C sugar
- 1 T water
- Place all ingredients in a medium saucepan.
- Heat to simmering, stirring occasionally.
- Allow to thicken to your preference, adding tapioca starch if needed.
- Strain the blueberries out for a smooth syrup or leave them in for a hearty rustic treat.
- Serve over your favorite foods, such as pancakes, waffles, ice cream, and peaches.
Making a Lot of Restaurant Blueberry Syrup
If you have an abundance of blueberries and you want to make a lot of Restaurant Blueberry Syrup, it’s really easy! You can hot water bath can it in glass canning jars, or freeze it in containers for later use. Simply make as you normally would, increasing amounts based on how many berries you have. While hot, can using Ball’s canning recommendations. Process in a hot water bath for 20 minutes for pints, 30 minutes for quarts. Or, allow the syrup to cool and freeze in your favorite containers. You’ll have beautiful Restaurant Blueberry Syrup all year!
2 C fresh or frozen blueberries, washed and stems removed
½ C sugar
1 T water
Place all ingredients in a medium saucepan.
Heat to simmering, stirring occasionally.
Allow to thicken to your preference, adding tapioca starch if needed.
Strain the blueberries out for a smooth syrup or leave them in for a hearty rustic treat.
Serve over your favorite foods, such as pancakes, waffles, ice cream, and peaches.
Surprise your family this weekend with pancakes topped with freshly made Restaurant Blueberry Syrup!This post may contain affiliate links or sponsored content, read our Disclosure Policy.