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About This Syrup
This is a blueberry simple syrup made using the sous vide method. It’s tart with the perfect thin texture for cocktail recipes. I specifically made this one for the Blueberry Mint Julep recipe we shared for National Mint Julep Day, but it would also be delicious in other fruity berry-flavored drinks.
Tips for Making This Syrup
The key to this blueberry syrup’s bright flavors is that the fruit is being cooked at the same heat throughout with the syrup, but not to a point where it is extracting too much of the fruit’s juices and turning into an overly-sweet jammy texture like it does when making this syrup in a pan on a stove top.
Recipe
Fill a large pot with hot water, place immersion circulator inside, and set to 145°F.
Put blueberries into freezer bag and lightly press with muddler to break berries and extract juice.
Add sugar, gum arabic powder, citric acid, and water to a bowl and blend thoroughly.
Add sugar mixture into bag with blueberries, seal, and shake to combine.
Once water has preheated, seal the bag and place it in the water while leaving the top exposed to air, then let cook for 2 hours.
Once cooked, place bag into an ice bath to shock the solution, then let cool.
Strain syrup through a fine mesh filter 3-4 times and transfer into container.
Ingredients
Directions
Fill a large pot with hot water, place immersion circulator inside, and set to 145°F.
Put blueberries into freezer bag and lightly press with muddler to break berries and extract juice.
Add sugar, gum arabic powder, citric acid, and water to a bowl and blend thoroughly.
Add sugar mixture into bag with blueberries, seal, and shake to combine.
Once water has preheated, seal the bag and place it in the water while leaving the top exposed to air, then let cook for 2 hours.
Once cooked, place bag into an ice bath to shock the solution, then let cool.
Strain syrup through a fine mesh filter 3-4 times and transfer into container.
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