Blueberry drizzle

    20 min

    My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.

    19 people made this

    Serves: 8 

    • 1.5kg (3 lb) blueberries, rinsed and drained
    • 450ml (16 fl oz) water
    • 1 tablespoon grated lemon zest
    • 600g (1 lb 5 oz) caster sugar
    • 1L (1 pint 15 fl oz) water
    • 2 tablespoons lemon juice

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon zest; simmer over low heat for 5 minutes. Strain fruit through a sieve to remove pulp and seeds; reserve juice.
    2. In a large saucepan, mix sugar and water. Bring to a boil, stirring occasionally, until temperature reaches 125 degrees C. Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and pour into jars (or freeze) as desired.

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    Reviews in English (14)


    Great recipe, easy to make with strawberries. If you alter the number of servings, don't add 4 cups of water in the second step. I had to use cornstarch to thicken it.  -  28 Jun 2004  (Review from Allrecipes US | Canada)


    This is a wonderful recipe to top off Angel Food cake with. I substituted orange rind for the lemon rind, and apple/white grape juice for the lemon juice. I did not strain the pulp because I wanted to retain the fiber. I will save this recipe and use it again, perhaps as written next time.  -  05 Jun 2003  (Review from Allrecipes US | Canada)


    This was very good, I did add some cornstarch to thicken it a little.  -  09 Jun 2004  (Review from Allrecipes US | Canada)