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Blueberry Ginger Syrup

I have been doing delayed spring cleaning around here this weekend. Blondie didn’t come to visit (last minute Cubs tickets or some nonsense 🙂 ), so I have been spending some time doing the cleaning and organizing that I neglect the weekends that I visit him or he visits me (which is almost every weekend). And I am writing up this recipe so that I can put off the pile of laundry that is calling my name.

A couple of weeks ago, Blondie and I went blueberry picking. Aside from the biting flies, we had a great time. And there were just enough extra blueberries from that pie (which I have been dreaming about having again) to make syrup.

I actually made this syrup that same weekend, but I hadn’t had it on anything other than on a spoon. I didn’t want the berries to go to waste, but there weren’t enough to make preserves.

How to use it:

  • Use it on crepes or pancakes.
  • It makes a great cocktail – add 2 T to a 12 ounce sorghum beer.
  • Add it to sparkling water or club soda for a sweet & spicy soda
Blueberry Ginger Syrup
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Recipe Type: Sauce
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 8
Home made syrups are a great way to spice up your pancakes, ice cream or beverages.
  • 4 cups (560 grams) blueberries rinsed and drained
  • 1/2 cup finely chopped ginger
  • 2 cups water
  • 1 cup (200 grams) sugar
  1. Bring the blueberries, ginger and water to a boil in a medium saucepan and then reduce heat to low. Cook for 15 minutes.
  2. Strain the mixture through a cheesecloth lined colander, pressing the liquid from the fruit with a wooden spoon.
  3. Return the juice to the saucepan and add the sugar. Bring to a boil and cook for 5 minutes.
  4. Transfer to a bottle or jar and cool to room temperature before refrigerating. The syrup will keep for several weeks (but it might not last!) in the fridge.

Add about 1/4 cup of the syrup to club soda for a fizzy berry pop or to a cold beer for a great summer cocktail.

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