Print

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!

Difficulty: Easy

Author Monica C

Ingredients

  • 1/2 cup Blueberries cleaned
  • 1 cup Water
  • 1 small Cinnamon Stick
  • 1/4 cup Granulated Sugar
  • 1/4 cup Lemon Juice Freshly Squeezed

Instructions

  1. With a small saucepan over med-high heat, combine all ingredients (except Lemon) and bring to a boil

  2. Allow this to simmer for 5 minutes to reduce

  3. Remove from heat and strain through a fine mesh strainer. Extract as much from the blueberries as possible and discard the remains

  4. Stir in lemon juice and let this sit until it reaches room temperature before storing in fridge. Can last up to 10 days.

Recipe Notes

This recipe yields approximately 3/4 cup of syrup.