The easiest way to make homemade blueberry syrup is Korean style known as โcheong syrupโ. You literally just combine sugar with blueberries in a jar, close it and forget about it. After a few weeks your syrup is ready! This is a recipe with a lavender twist!
How to make blueberry syrup?
Traditional blueberry syrup is also an easy process, made by cooking blueberries, sugar and a bit of water in a pan to extract the juices of the blueberries but Cheon syrup is different! It requires NO COOKING!
What is Cheong?
Cheong, or cheong syrup, is a traditional Korean syrup made by slowly simmering fruit in honey or sugar. Cheong syrup requires no cooking so it keeps the natural flavors and nutrients of the ingredients intact, resulting in a rich and flavorful syrup. It works by using sugar to draw out the water and flavor of the fruits. At the end you end up with syrup and fruit. You can even strain the blueberries to make infused vodka, or flavored soju and rum!
How to use blueberry syrup?
You can use blueberry syrup to add a burst of fruity flavor to almost anything, both sweet and savory recipes!
๐ฝ๐ก๐ช๐๐๐๐ง๐ง๐ฎ ๐๐ฎ๐ง๐ช๐ฅ (๐พ๐๐๐ค๐ฃ๐ ๐๐ฎ๐ง๐ช๐ฅ) ๐ฌ๐๐ฉ๐ ๐๐๐ซ๐๐ฃ๐๐๐ง
Ingredients
- 270 g ย fresh blueberries
- 270 g sugar
- 1 tsp dry lavender buds
Instructions
- Sanitize your glass jar. Boil for 5-10 minutes and let it dry.
- Rinse blueberries in cold water and add a baking soda to remove pesticides. Soak for 5-10 min. Rinse and dry.
- Weight equal weight of blueberries and sugar.
- Layer into a glass jar. Add sugar at the bottom, then blueberries and sugar again. Repeat until you reach the top of the jar and add a top layer of sugar to prevent mold!
- Store in a cool, dark spot. After a few weeks youโll see the blueberry syrup start to form. A thick layer of sugar will form at the bottom. Flip it every so often.
- Youโll know itโs ready when you see wrinkled blueberries!
- Strain the blueberries and store in an airtight container in the fridge.
