Blueberry simple syrup made from natural freeze-dried blueberries is easy to make and tastes fantastic. Although this blueberry fruit syrup can be used in lots of cocktails and drinks it also makes a thoughtful edible gift.

This post is sponsored by Mixologist’s Garden. All thoughts and opinions are my own. This post also contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Jump to:
Making your own quality blueberry simple syrup for cocktails is easy and means you can have a lot of fun creating blueberry flavoured cocktails and mocktails.
My recipe for blueberry fruit syrup gives consistently great results, whatever the season, because it uses freeze-dried berries rather than fresh or frozen fruit. It’s a genius way to get around the issue of fruit sometimes being out of season.
Why you’ll love this homemade syrup
- Easy – this recipe for blueberry fruit syrup requires very little hands on time. Around 5-10 minutes to be precise.
- Tasty – expect a deep colour and bold, rich fruit flavour. A little dash of syrup will go a long way in your drinks.
- Plenty of uses – make endless blueberry cocktails, mocktails or other non-alcoholic blueberry drinks with your blueberry cocktail syrup.
- Great for gifting – either gift a full bottle or decant into mini bottles and use as table favours for parties or Christmas. It beats the usual tat found inside of Christmas crackers hands down.
For more recipes using freeze-dried fruits try my fruit punch mocktail, raspberry margarita, blueberry sour and my strawberry mojito.
Ingredients notes
Freeze-dried blueberries – I used Mixologist’s Garden blueberries which are chosen for their superior quality and ability to maintain flavour and aroma during the freeze-drying process.
White sugar – I used caster sugar but granulated sugar is also fine.
Lemon juice – just a small dash helps to liven up the flavour.
Water – tap water is perfectly acceptable if it is safe to drink in your country.
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Put all the ingredients into a saucepan and cook over a gentle-medium heat until the sugar dissolves. Turn off the heat and leave the syrup to infuse for 30 minutes.
Step 2. Strain the syrup through a fine-meshed sieve, using a metal spoon to squash the fruit to extract all the liquid.
Step 3. Decant into a bottle and store in the fridge until required.
Top Tip: don’t allow your blueberry fruit syrup to boil. Cook it gently, just until the sugar dissolves. If it boils it will thicken and become difficult to mix into drinks.
Expert tips
- Don’t use golden sugar or brown sugar as they will impart flavours not suited to this blueberry simple syrup for cocktails.
- If you are worried about small particles of fruit being evident in the syrup then strain it through a nut bag for a purer finish to your blueberry cocktail syrup.
- Use a small funnel to decant it into bottles if they have thin necks.
Variations
If you fancy playing around with the base flavour of your homemade blueberry syrup then try the following ideas:
- Lavender – one sprig of fresh lavender will boost the floral nature of your blueberry fruit syrup.
- Nutmeg – bash a small piece of nutmeg in a pestle and mortar to break it up and add it to the saucepan.
- Cardamom – add in 2-3 split green cardamom pods for a touch of exquisiteness.
- Cinnamon – roughly smash a small cinnamon stick up and drop it into the pan.
Frequently asked questions
This recipe for blueberry cocktail syrup has been created using freeze-dried blueberries, which are more intensely flavoured than fresh or frozen fruit. Just 10 grams are required. For this reason, I do not suggest swapping them for fresh or frozen fruit.
Your finished blueberry cocktail syrup is best stored in the fridge in a sealed bottle. It will stay fresh for at least 4 weeks when refrigerated.
Yes, you can. Try making a non-alcoholic mojito by mixing the blueberry fruit syrup with lime juice, fresh mint & alcohol-free white rum and topping it with soda water. Alternatively, go for simplicity by topping a measure of your syrup with soda water or lemonade.
Cocktails to make with blueberry syrup
- Blueberry margarita – follow my raspberry margarita recipe, swapping the raspberry syrup for blueberry syrup.
- Make a blueberry mojito – follow my recipe for strawberry mojito and simply switch the syrup.
- Blueberry Limoncello martini – follow my Limoncello martini recipe but add in 5ml of blueberry cocktail syrup to create a dazzling and pretty blueberry and lemon cocktail.
Or simply opt for pouring a dash of your homemade blueberry syrup into the bottom of a flute glass and topping it up with champagne or sparkling wine.
Other uses for your blueberry fruit syrup
- Make a salad dressing with it.
- Use it to flavour cream or buttercream.
- Drizzle it into rice pudding.
- Top your porridge with a spoonful.
Have you made this blueberry cocktail syrup recipe? Please give the recipe a rating or leave a comment – I love to hear how you get along with my creations.
Stay in touch: sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published. You’ll get a free welcome e-book with my top baking tips and 5 favourite cake recipes. Or follow me on social media:
📖 Recipe
Blueberry Syrup
Ingredients
- 10 g Mixologists Garden Freeze-dried blueberries
- 125 g White sugar
- 125 ml Water½
- ½ teaspoon Lemon juice
Instructions
- Place the sugar, water, lemon juice and freeze-dried blueberries into a small saucepan.
- Heat gently until the sugar has dissolved, stirring frequently. Do not let the syrup boil.
- Remove the pan from the heat and leave it to infuse for 30 minutes.
- Strain the syrup through a fine meshed sieve, nut bag or piece of muslin, pressing the fruit down with the back of a spoon to extract all the liquid. Discard the fruit.
- Decant the liquid into a bottle and store it in the fridge.
Notes
- Don’t use golden sugar or brown sugars as they will impart flavours not suited to this blueberry simple syrup for cocktails.
- If you are worried about small particles of fruit being evident in the syrup then strain it through a nut bag for a purer finish to the blueberry cocktail syrup.
- Use a small funnel to decant it into bottles if they have thin necks.
Jane Coupland
This is a reliable and very easy syrup to make and it will liven up your cocktail repertoire. I hope you have fun experimenting with it – let me know what you make with it.