This blueberry soda syrup is tart and tangy and vibrantly magenta. Mix it with club soda or ginger beer for a fun and fuchsia blueberry soda. Add some booze (might I suggest gin or vodka?) for even more fun. Or, hello blueberry bellini (just add champagne) or marvelous milkshake (blend with vanilla ice cream and milk). I call it soda syrup but I also think it be fabulous drizzled over yogurt in the AM or ice cream in the PM.
Most blueberry syrup recipes are just blueberries and sugar. And while that’s perfectly delicious, it’s also somewhat one-dimensional. I’ve discovered that a touch of citric acid will bring out the brightness of the blueberry flavor, intense and subtly sweet, like liquid candy. And, unlike lemon juice, citric acid is entirely neutral in flavor. All you taste is bright, bold blueberry.
For a stellar blueberry soda, mix 2-3 tablespoons of blueberry syrup with club soda (or ginger beer, perhaps? OMG amazing). You can use more or less syrup to taste, depending on how strong and sweet you like it.
Seriously though, blueberries rival prickly pears for the prettiest drinks ever. Nature is kind of awesome in that respect.
The syrup should be stored in the refrigerator where it will keep for up to a month. However, you can water-bath can this recipe if you’d like, as it is sufficiently acidic for home preserving. Process it in mason jars just like you would blueberry jam, and enjoy it all year round.
Likewise, this same process can be used with other fruits or berries. Blackberries, for instance, would make an amazing purple syrup. Or plums. Or even something milder like peaches, though the flavor might not be as apparent once mixed with club soda.
You can use fresh or frozen fruit here, so might I suggest stocking up now while produce is abundant and freezing a bunch for later? You never know when you’ll crave a bright pink blueberry soda in the dead of winter… better safe than sorry.
Blueberry Soda Syrup
Tart and tangy and beautifully magenta in color, this syrup is perfect for making flavored sodas or cocktails. The citric acid enhances the natural blueberry flavor beautifully.
- 8 ounces (1 cup) fresh or frozen blueberries
- 3/4 cup filtered water
- 1 teaspoon lemon juice
- 1/4 cup granulated sugar
- 1/4 teaspoon citric acid
- Combine blueberries, water, and lemon juice in a saucepan over medium heat. Cover and bring to a simmer for 10 to 15 minutes or until berries have softened and burst.
- Strain syrup through a fine mesh sieve, pressing out as much liquid as possible.
- Return strained syrup to saucepan and add sugar and citric acid. Bring to a boil over medium-high heat and cook for 5-10 minutes or until syrup has thickened slightly. Remove from heat and let cool before pouring into bottles or jars. Syrup will keep, refrigerated in an airtight container, for up to 1 month.
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It turned into jelly! I didn’t add Citric acid, and I added two extra teaspoons of lemon juice. Maybe either of those did it, or maybe I cooked it too long after I added the sugar??
You probably cooked it too long, which would activate the pectin in the blueberries. If you want to turn your jelly back into a syrup, just melt it on the stove and add a bit of water to thin it out.
A tablespoon or 2 of this, (or a fruit Flavored Liqueur), in your favorite oil and vinegar salad dressing will really dress up a salad!
And by the way consider saving larger quantities of your fruit syrups by freezing them.
(not in a glass container, because it could very likely break due to expansion…I know this is a duh, and am not trying to insult your intelligence!) (I would suggest 1 liter polycarbonate soda bottles, they are virtually indestructible!)
Yum… that sounds tastfull and delicious.
I’ll try it if I find some fresh blueberries:-)
This looks so refreshing, perfect for summer! Beautiful picture!
This looks like so much fun to drink. And pretty! Love!
This sounds delcioius!
You should try Art in the Age’s Black Trumpet Blueberry cordial for a boozy option.:
That color!! Adding citric acid is genius! I made blueberry sauce the other day and added some lemon juice to bring out the flavor…I like your idea much better. I want to try this syrup on pancakes with whipped cream :)
I like the way you think. :)