Blueberry Pancake Syrup Rezept

Elevate your pancakes, waffles, and even ice cream with this luscious homemade blueberry syrup! Bursting with fresh blueberry flavor and a touch of zesty lemon, this recipe is incredibly easy to make and yields a richly flavorful syrup that's perfect for drizzling or storing for later. Plus, we've heard it works wonders with raspberries – a delicious adventure awaits!

Vorbereitung 15 Min.

Kochzeit 86 Min.

Kalorien 1329.7 kcal

Eiweiß 4g

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Zutaten für Blueberry Pancake Syrup

2 cups fresh blueberries
3 cups water
Lemons, Rind Of
2 cups granulated sugar
1-2 tablespoons fresh lemon juice

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Zubereitung von Blueberry Pancake Syrup

Gently crush 2 cups of fresh blueberries in a saucepan using a potato masher or wooden spoon. Leave some small pieces for texture.
Add 1 cup of water and the zest of 1 lemon (about 1 tablespoon) to the saucepan. Bring to a gentle simmer over medium heat.
Reduce heat to low and simmer for 5 minutes, allowing the blueberries to soften and release their juices.
Line a fine-mesh sieve with two layers of cheesecloth and place it over a bowl. Pour the blueberry mixture into the sieve.
Gently press the pulp to extract as much juice as possible (you should have about 2 cups). Discard the pulp.
In a small saucepan, combine 2 cups of water and 2 cups of granulated sugar.
Bring the sugar and water mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves completely and the mixture becomes clear.
Use a pastry brush to wash down any sugar crystals from the sides of the pan.
Continue to boil the sugar syrup, without stirring, until it reaches 260°F (127°C) on a candy thermometer. This indicates the soft-ball stage.
Remove from heat and carefully stir in the 2 cups of blueberry juice.
Return the mixture to a boil and boil for 1 minute.
Remove from heat and let the syrup cool completely.
Stir in 1-2 tablespoons of fresh lemon juice to taste.
For short-term storage (a month or two), pour the syrup into two pint jars and refrigerate.
For canning: Pour into sterilized canning jars, leaving 1/2 inch headspace. Process in a boiling water bath for 30 minutes.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

1315g

Fat

Carbs

114g

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Breakfast & Brunch Sweets & Sides Desserts Side Dishes The Americas American Southern Vegetarian Gluten Free Summer Recipes Baking

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Blueberry Pancake Syrup?

Blueberry Pancake Syrup dauert insgesamt etwa 101 Minuten – ungefähr 15 Minuten Vorbereitung und 86 Minuten Kochzeit.

Wie viele Kalorien hat Blueberry Pancake Syrup?

Blueberry Pancake Syrup hat etwa 1329.7 Kalorien pro Portion, mit ungefähr 4 g Eiweiß, 114 g Kohlenhydraten und 1 g Fett.

Welche Zutaten brauche ich für Blueberry Pancake Syrup?

Die wichtigsten Zutaten für Blueberry Pancake Syrup sind Blueberries, Water, Lemons, Rind Of, Sugar, Lemon Juice. Die vollständige Liste mit Mengenangaben findest du oben.