Blueberry Syrup

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So why just stop at raspberry syrup? Freeze dried berries also come in blueberries (full of anti-oxidants) and strawberries (check out the recipe for strawberry syrup on Wednesday’s post!)! Not to mention that real blueberry or strawberry syrup (not that Hershey’s strawberry FLAVORED syrup) is extremely expensive and in some areas hard to find. Now you can make it from your food storage for cheaper and have it taste FRESH. (Have I mentioned that I love the freeze dried berries because they taste FRESH?! 😉

Blueberry Syrup
1 1/2 c. freeze dried blueberries
2 c. water
1 1/2 c. sugar
1/2 t. lemon juice

Mix ingredients together in blender until smooth. Serve over pancakes, cheesecake, ice cream, angel food cake etc.

syrup dispenser


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7 Comments

  1. have you made raspberry vinegar with freeze dried berries?

  2. My mouth is watering, but I dont have any freeze dried berries. Would Frozen be an option?

  3. You could definitely do it!

  4. Thanks for exploring recipes with freeze-dried berries. Have you thought about experimenting with making pie filling yet? Yesterday I made a cherry pie & a blueberry pie using canned pie filling, which I had only used before for cobbler. They both looked a little lacking in the amount of fruit, compared to the amount of “gel”, especially the blueberry filling. Instead of adding another can of pie filling, I decided to supplement them with fruit — frozen cherries added to the cherry pie filling, and freeze-dried blueberries (dry) added to the blueberry pie filling. (Both pies were double-crust.) The blueberry pie turned out great. The cherry pie was much too liquidy, and the bottom crust was soggy; I guess I should have added some flour if using fresh/frozen fruit. So now I'm wondering if I can just skip the canned pie filling, and make fruit pies using various freeze-dried fruits & berries?

  5. HA HA! Yes, stay tuned for my post on that!

  6. Thanks for exploring recipes with freeze-dried berries. Have you thought about experimenting with making pie filling yet? Yesterday I made a cherry pie & a blueberry pie using canned pie filling, which I had only used before for cobbler. They both looked a little lacking in the amount of fruit, compared to the amount of “gel”, especially the blueberry filling. Instead of adding another can of pie filling, I decided to supplement them with fruit — frozen cherries added to the cherry pie filling, and freeze-dried blueberries (dry) added to the blueberry pie filling. (Both pies were double-crust.) The blueberry pie turned out great. The cherry pie was much too liquidy, and the bottom crust was soggy; I guess I should have added some flour if using fresh/frozen fruit. So now I'm wondering if I can just skip the canned pie filling, and make fruit pies using various freeze-dried fruits & berries?

  7. HA HA! Yes, stay tuned for my post on that!

Comments are closed.