This simple blueberry syrup with honey recipe can be made with fresh or frozen blueberries. You can also use other varieties of berries such as strawberries, raspberries, blackberries, cherries, or a mix of berries.
Extract the blueberry juice by combining blueberries and water in a saucepan over low heat. Gently mash the blueberries with a potato masher and simmer over low heat for 15 minutes, stirring occasionally.
Strain the juice into a heatproof bowl, pressing hard on the solids. Discard the solids.
Return the blueberry juice to the saucepan. Add the lemon zest and honey. Mix to combine.
Bring the saucepan to a boil over medium-high heat until the mixture thickens enough to coat the back of your spoon or registers 225°F on a candy thermometer, about 10 minutes
Add 2 tablespoons of lemon juice. Continue stirring and boil over medium-high heat for 1 minute.
Remove from heat, discard lemon zest, and allow the blueberry syrup to cool.
Pour into just-cleaned bottles. Cover and refrigerate. Use within 2 weeks.