Blueberry syrup is a deep, jewel-toned mixer made by blending fresh blueberries with sugar, producing a rich indigo liquid that adds both flavor and visual appeal to cocktails. This version highlights the fruit’s natural balance of sweet and tart notes, making it a vibrant and versatile addition to drinks ranging from classic berry-forward cocktails to imaginative, character-inspired creations.
Method: Sous Vide
Serving Size: 16 (1 fl oz each)
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 145°F.
Add 300 g sugar, 18 g gum arabic powder, and 1.8 g citric acid to a blender, then blend for 30–60 seconds until ingredients are thoroughly combined.
Measure out 300 ml hot water, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add sugar and water mixture and 300 g blueberries to a high-quality, sealable freezer bag, gently pressing blueberries with a muddler and removing as much air as possible as you seal it.
Once the water has heated to 145°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 145°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove blueberries and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.