Joy the Baker

Maple Blueberry Syrup

June 12, 2012

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This blueberry syrup was inspired by… living!

This blueberry syrup was inspired by surprise sunny afternoons in Washington state.  This sweet syrup was inspired by cart wheels in the grass… when you think you might be too old for cartwheels anywhere.  It’s inspired by neighbor horses, nephew cats, and ferry boat rides.  It is inspired by a Sunday afternoon visit to Vashon Island to see Gluten-free Girl and the Chef… we shared a meal, fed a horse, and entertained each other by dancing the the grass like stone-cold maniacs.  It felt just like sweet sweet summer.

seattle 2012

seattle 2012

Charles, you’re a fine gentleman.  Thank you for taking such good care of my little sister in Seattle.

seattle 2012

Alone on a ferry.

Feels good and smells like going places.

seattle 2012

Boat ropes.

I want this to be jewelry.

seattle 2012

Vashon is green and romantic.

I feels like a lot of frogs and artists live here.

seattle 2012

Vashon has all the room in the world for shed-side conversations and cartwheels.

seattle 2012

You know you’re among your people when this happens…

seattle 2012

… and when the beauty of simple things is amplified…

seattle 2012

… and you’re welcomed with eggs, peas, and goat cheese.

… and you can go back for a second helping without even asking.

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In Vashon, Shauna and Danny had a lovely jar of rose colored rhubarb syrup made for their homemade sodas.  That seemed like just the ticket.

A syrup that’s simple, versatile and super summery.

I used frozen blueberries, because they’re easy and cost effective.  I paired the frozen berries with filtered water, a good squeeze of lemon, and a small handful of mint leaves.

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After a good boiling, a good straining, and another good boiling… this syrup is reduced from 3 cups to 2 cups.

It’s maple and blueberry sweet.

This syrup is wonderful paired with ice cold soda water.  Add a splash of almond milk for a vegan Italian Soda.

Blueberry syrup is also bonkers delicious poured over vanilla ice cream.

And if you’re thinking that this syrup is perfect on pancakes… you’re 100% correct.

It’s beautiful out in the world… I hope you’re out in it, living well!

Maple Blueberry Syrup

makes 2 cups

Print this Recipe!

3 cups water

1 (16-ounce) bag frozen blueberries, thawed of still frozen is fine.

juice of half a lemon

small handful of fresh mint leaves

1/2 cup maple syrup

soda water

In a saucepan, combine water, frozen blueberries, lemon juice (and why not toss in the entire half of lemon), mint leaves, and maple syrup.  Bring to a boil, reduce heat, and simmer for 20 minutes.  Remove from heat and strain through a fine mesh strainer into a large bowl.  Using a spatula, press the blueberries into the strainer, releasing any juices.  Return the warm, strained liquid to the saucepan.  Bring to a boil once again, reduce heat and simmer for about 20-30 minutes, until syrup is reduced to 2 cups of liquid.

Place in a jar and allow to cool in the refrigerator.

To make blueberry soda, add a few tablespoons of blueberry syrup to iced soda water.  Enjoy!  


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