Add blueberries to a small saucepan along with water. Bring to boil on medium high and then turn down heat to medium low to allow to simmer for 15-20 minutes, stirring every 5 minutes to slightly mash the berries.
Remove from heat and allow to cool completely. Store in the refrigerator for up to 5 days. Makes about 7 tablespoons.
Notes
Want your syrup sweeter? Add a bit of stevia or honey or maple syrup to intensify the sweetness. Sweetener can be added once the berries have cooked. If adding honey/maple syrup, stir in 1 tsp increments until it reaches your desired sweetness.
Once the blueberry syrup is refrigerated, it thickens into a jam/preserves-like consistency. It can then be spread on whole grain toast or muffins.
You can also freeze the syrup in 1 or 2 tablespoon servings in an ice cube tray. After the cubes are completely frozen, remove and place them in a plastic storage bag until you want to use. The frozen cubes can be added to a smoothie for remarkable flavor without watering it down or used as “ice” in your water.
Double or triple the recipe to make extra, but use a medium size saucepan.