Best 4 Blueberry Vanilla Syrup Recipes
Indulge in a symphony of flavors with our delectable Blueberry Vanilla Syrup, a culinary masterpiece that elevates your beverages and desserts to new heights. This versatile syrup, crafted with plump blueberries and infused with the essence of vanilla, offers a burst of sweetness and a delightful aroma that will tantalize your taste buds. Drizzle it over pancakes, waffles, or French toast for a delightful breakfast treat. Add a splash to your iced tea or lemonade for a refreshing twist. Transform your cocktails and mocktails into works of art with a dash of this blueberry-vanilla magic. This recipe also includes variations for a sugar-free syrup and a vegan syrup, catering to diverse dietary preferences. Whether you're a seasoned mixologist, a passionate baker, or simply a lover of all things sweet, our Blueberry Vanilla Syrup is the perfect addition to your culinary repertoire.
Here are our top 4 tried and tested recipes!
BLUEBERRY SAUCE
Steps:
- Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
- Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.
BLUEBERRY SIMPLE SYRUP
This flavored simple syrup is very versatile and goes with so many things. I especially like to put it on top of French toast, in pancake or waffle batter, and it's very yummy in cornbread or biscuit batter. This can be made in advanced and stored and refrigerated in a glass jar.
Provided by Vanessa Fregoso
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
- Whisk lemon juice into syrup; serve immediately or cool.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 18.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 17.9 g
BLUEBERRY SYRUP
Steps:
- In a small saucepan, combine the sugars, blueberries and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the preserves and maple flavoring. Refrigerate leftovers.
Nutrition Facts : Calories 229 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 59g carbohydrate (57g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY SYRUP
Run through with plump berries, this compote-meets-syrup mix makes any meal feel as leisurely as weekend brunch. A pair of natural sweeteners takes the place of refined sugar: Fresh berries cook down with only lemon juice to concentrate their natural summery sweetness, then earthy maple syrup adds depth. You can use the larger amount of syrup for a pancake pourable blend, or the smaller quantity for a spoonable topping.
Provided by Genevieve Ko
Categories sauces and gravies
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 3
Steps:
- Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
- Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
- Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are best, but frozen blueberries can also be used. If using frozen blueberries, thaw them before making the syrup.
- Choose a good quality vanilla extract: The quality of the vanilla extract will make a big difference in the flavor of the syrup. Use a pure vanilla extract, not an imitation.
- Don't overcook the syrup: Overcooked syrup will be thick and gooey. Cook the syrup just until it has thickened slightly and coats the back of a spoon.
- Let the syrup cool completely before using: The syrup will thicken as it cools. Let it cool completely before using it, or it will be too thin.
- Store the syrup in a covered container in the refrigerator: The syrup will keep for up to 2 weeks in the refrigerator.
Conclusion:
Blueberry vanilla syrup is a delicious and versatile ingredient that can be used in a variety of recipes. It can be used to flavor pancakes, waffles, French toast, oatmeal, yogurt, and ice cream. It can also be used to make cocktails and mocktails. With its sweet and tangy flavor, blueberry vanilla syrup is sure to add a special touch to your favorite dishes.
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