Ingredients:

  • 1 cup (150g) fresh or frozen blueberries
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) filtered water
  • 1/2 tsp (2.1g) pure vanilla extract
  • 1 pinch (0.1g) fine sea salt
  • 1/2 tsp (1g) lemon zest

Instructions:

  1. Combine ingredients. Place the blueberries, sugar, water, and lemon zest in a small saucepan. Note: Mixing them cold helps the sugar dissolve more evenly as it heats.
  2. Apply medium heat. Bring the mixture to a gentle simmer until the sugar is completely dissolved and the water is tinted light blue.
  3. Burst the berries. Use a spoon or potato masher to press down on the fruit until the liquid turns a deep, dark indigo.
  4. Simmer steadily. Let the mixture bubble softly for about 8 to 10 minutes until the liquid reduces slightly and coats the back of a spoon.
  5. Remove from heat. Take the pan off the burner immediately. Note: Overcooking at this stage can lead to a jam like consistency.
  6. Add finishers. Stir in the vanilla extract and the pinch of sea salt until well combined and fragrant.
  7. Strain the solids. Pour the hot liquid through a fine mesh sieve into a heat proof bowl until only the skins and seeds remain in the strainer.
  8. Press the pulp. Use the back of a spoon to push on the solids in the strainer until you’ve extracted every last drop of flavorful syrup.
  9. Cool completely. Let the syrup sit at room temperature for at least 20 minutes until it is no longer steaming.
  10. Transfer and store. Pour the finished syrup into a clean glass jar and seal tightly.