Ingredients
- 20 ounces fresh blueberries, approximately 4 cups, rinsed and drained
- 2 cups water
- 7 ounces sugar
- 1 lime, juiced
- Carbonated water
Directions
Place the blueberries and the water into a medium saucepan, set over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl. Allow to cool for 15 minutes. Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. Discard the skin and pulp. Return the blueberry juice to the saucepan along with the sugar and lime juice. Place over medium high heat and stir until the sugar has dissolved. Bring to a boil and cook for 2 minutes. Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.
To Serve: Combine 1/4 cup of the liquid with 8-ounces of carbonated water and serve over ice.
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By Rosk
on February 15, 2013
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The blueberry syrup was easy to make and very delicious. We did not need to alter the recipe in any way and it turned out wonderful. Do be careful handling the cheesecloth when squeezing the juice from the fruit. It will be very hot at first.
Adding the syrup to one brand of carbonated water was an acquired taste for us and not something that we preferred. In the future, we might mix it with a different brand of carbonated water or simply add more syrup to the blueberry-soda mixture. More successful was adding the blueberry syrup to the tea that we brewed.
We are looking forward to using this recipe with other berries to make different syrups.
By sieteochoa
on August 22, 2012
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Very good. My husband and I actually prefer a little pulp in it, and we add it to coconut La Croix.
By lhoeks37
on May 25, 2012
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This recipe is fantastic. Fruity, refreshing, with just the right amount of sweetness. The best part is that it's really flexible. I've made it with blueberries and raspberries, and I bet you could use lots of other types of fruit. You can also do much more than soda. I've used the raspberry syrup to make homemade raspberry iced tea (brewed with loose-leaf tea, on blueberry pancakes, and on an ice cream sundae (after all, raspberry and chocolate are great together. I actually like it better for these things than maple syrup or chocolate sauce. YUM.
Read all 13 reviews