Blueberry Syrup

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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

AuthorSips From ScriptsPrep Time2 hrs 15 minsRating

Ingredients
 200 g Blueberries
 200 g White Sugar
 200 ml Filtered Water
 12 g Gum Arabic Powder
 1.20 g Citric Acid

Method
1

Fill a large pot with water, place immersion circulator inside, and set to 145°F.

2

Put blueberries into sous vide or freezer bag and lightly press with muddler to break berries and extract juice.

3

Add sugar, gum arabic powder, citric acid, and water to a bowl and blend thoroughly.

4

Add sugar mixture into bag with blueberries, seal, and shake to combine.

5

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.

6

Once cooked, place bag into an ice bath to shock the solution, then let cool.

7

Strain syrup through a fine mesh filter 3-4 times and transfer into container.

Ingredients

Ingredients
 200 g Blueberries
 200 g White Sugar
 200 ml Filtered Water
 12 g Gum Arabic Powder
 1.20 g Citric Acid

Directions

Method
1

Fill a large pot with water, place immersion circulator inside, and set to 145°F.

2

Put blueberries into sous vide or freezer bag and lightly press with muddler to break berries and extract juice.

3

Add sugar, gum arabic powder, citric acid, and water to a bowl and blend thoroughly.

4

Add sugar mixture into bag with blueberries, seal, and shake to combine.

5

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.

6

Once cooked, place bag into an ice bath to shock the solution, then let cool.

7

Strain syrup through a fine mesh filter 3-4 times and transfer into container.

Blueberry Syrup

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