Print Recipe (PDF 105 KB)
Author: Josh Latham
Prep time: 0:15
Cook time: 1:15
Yield: roughly one quart
Number of portions: varies
- 2 cup Blueberries (fresh or frozen)
- 2 quarts Water
- 1 cup Sugar
- ½ tsp Kosher Salt
- In a saucepan, bring the blueberries and water to a boil. Reduce the heat and simmer for about one hour.
- Transfer the mixture to a blender and puree for about a minute until it is smooth.
- Pour through a fine mesh strainer into another pot and use a spatula to work all of the liquid out keeping the skins and other solid particles behind.
- Add the sugar and salt to the strained liquid and heat and stir until dissolved.
- Put into a heat safe container and chill down.
I was tasked with making a blueberry syrup for Berliner Weiss to follow in the tradition of adding a sweet element to offset some of the sour. I knew that it shouldn’t be like the cloyingly fake and overly sweet IHOP syrup (though it is great on a stack of pancakes). The first step was to make a potent blueberry tea, then sweeten it just enough. The next was to make sure that it wasn’t so viscous that it would just sink to the bottom of the beer. I think that we were successful on all fronts and that for something so incredibly simple it packs a ton of flavor.