Whew, is it hot! Labor Day has come and gone, but here in Lala land, there is no promise of cooler temperatures ahead. No complaints here, but icy beverages are a necessity to beat the heat.
This striking violet concoction gets smiles every time I serve it. Making an infused sugar syrup takes virtually no extra time and adds layers of dimension to drinks. Try using blackberries, raspberries or strawberries in place of the blueberries. You can even experiment with different herbs, such as lemon thyme and basil. Spike the lemonade with vodka or your favorite alcohol and I must warn you, it will be dangerous. This recipe makes enough for a small army, but it will last a few weeks in the refrigerator…or not!
Makes 12 cups
Blueberry Mint Syrup
1 cup sugar
1 cup water
1 handful fresh mint
2 twists lemon rind
12 ounces fresh or frozen blueberries
1 cup blueberry mint syrup
3 cups fresh lemon juice
8 cups cold filtered water
Blueberries and fresh mint sprigs, for garnish
1. Make Blueberry Mint Syrup: In a medium sauce pan, bring the sugar and water to a simmer over medium heat, stirring to dissolve the sugar. Add the mint, blueberries and lemon rind and simmer 10 minutes. Turn off the heat and allow the syrup to cool.
2. Measure out 1 cup of the syrup, reserving the rest for another time. Pour it into a large pitcher or container. Add the lemon juice and water; stir. Taste to adjust quantities if desired.
3. Serve over ice, garnished with blueberries and fresh mint sprigs.
Be sure to try our thirst-quenching Pomegranate-Mint Mojitos.
Photo credit: Disney Family Food