In less than two weeks, we will be back home in Haiti, with both a chattering toddler and tiny newborn in tow. On my bucket list of foods to enjoy before we leave are the delicious peak-of-summer blueberries that line our local farm stand. So this week I boiled up a batch of blueberry syrup to make into tall frosty glasses of Homemade Blueberry Soda; a thirst quencher on these steamy Indiana days. For more blueberry additions to your cooking, try: Summer Chicken Waldorf Salad, Blueberry Bay Leaf Quick Jam, Hoosier Milk Tarts with Berries, and for a blue tinted breakfast, Blue Corn Griddle Cakes with Lime Butter.
Yield: around 3 cups, or enough for 10-15 drinks, depending on the amount used
Blueberry syrup Ingredients:
- 4 cups fresh blueberries
- 2 cups water
- 1 1/2 cups sugar
- juice of 1 lemon
- In a medium pot, bring blueberries and water to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Remove from heat.
- Strain the blueberry mixture through a fine mesh strainer to remove the blueberry skins and seeds. I use a sturdy metal strainer over a small sized pot and use a metal spatula or the back of a sturdy ladle to press the liquid mixture through the sieve. Discard the blueberry seeds and skins.
- Add sugar to the strained blueberry liquid and place on medium heat. Whisk briefly to dissolve the sugar.
- Bring the mixture to a boil. Reduce the heat and simmer for 2 minutes. After 2 minutes, remove the blueberry mixture from the heat, add the lemon juice, and cool.
- Store the blueberry syrup in tightly sealed containers (canning jars work well) in the fridge for up to 1 month.
- To make blueberry soda: fill a glass with ice and add 2 tablespoons to 1/4 cup of the blueberry syrup, fill the remainder of the cup with seltzer water/club soda, and stir to combine.
- Because of the natural pectin in blueberries, this syrup thickens up nicely when it cools and is great on waffles or pancakes, on ice cream or frozen yogurt, milkshakes etc.
- Feel free to play around with flavor additions to the blueberry syrup, substitute lime for lemon, and add a dash of vanilla after the syrup has cooked.