I had really debated this syrup right here. It was initially made to create this beautiful layering effect in the Coconut and Blueberry Drizzle Fizz Cocktail, but I already had something similar in the Liquid Culture library. I’m always trying to add something new and different to the content here on LC, but I knew the original Blueberry Jam syrup was going to be too sweet for this combination.
I decided to go with it and just create something new and as it turns out….it’s perfect with everything. It made a killer addition to an iced tea, it spiced up my water life to create a delicious refresher and it was MIGHTY tasty in the Coconut and Blueberry Drizzle Fizz! So as always I didn’t regret adding something absolutely delicious to the syrup library, even if it may have an identical twin on here.
Blueberry, Lemon and Cinnamon Syrup
Compared to my other syrup recipes, this syrup contains a lot less sugar, while still packing a ton of flavour. This beauty here can easily paired in your cocktails, iced teas, water and so much more!
- 1/2 cup Blueberries cleaned
- 1 cup Water
- 1 small Cinnamon Stick
- 1/4 cup Granulated Sugar
- 1/4 cup Lemon Juice Freshly Squeezed
With a small saucepan over med-high heat, combine all ingredients (except Lemon) and bring to a boil
Allow this to simmer for 5 minutes to reduce
Remove from heat and strain through a fine mesh strainer. Extract as much from the blueberries as possible and discard the remains
Stir in lemon juice and let this sit until it reaches room temperature before storing in fridge. Can last up to 10 days.
This recipe yields approximately 3/4 cup of syrup.