Blueberry Lemonade
Bursting with blueberry flavor, this lemonade captures the essence of the carefree summer days. Serve poolside with large sunglasses and a straw.
This lightly sweetened compote is a great way to use an abundance of berries. Because blueberries are rich in pectin, a natural thickener, the recipe doesn’t call for corn starch, resulting in a lighter, glossier compote. Swirl it cold into plain yogurt, douse it warm on pancakes, or mix a couple of teaspoons in a balsamic vinaigrette.
Ingredients
SERVINGS: 2 Cup(s)
- 3-1/3 cups fresh blueberries
- 6 tablespoons granulated sugar
- ½ lemon, juiced
- 2 tablespoons water
- 1 teaspoon vanilla extract
Preparation
Place all the all ingredients except the vanilla in a small, heavy-bottomed sauce pan. Bring to a boil over high heat.
Lower the heat to medium and cook for 10 minutes or until the liquid coats the back of a metal spoon. The compote will look very thin, with many blueberries still whole, but don’t fret: the liquid will thicken as it cools.
Remove from heat and add the vanilla extract. Let cool until warm, if serving immediately, or completely before transferring to an airtight container. This compote will keep for four days in the refrigerator.
For more zing, consider flavoring the compote with ginger. Add a teaspoon of freshly grated ginger in the saucepan with the blueberries, then proceed with the recipe, omitting the vanilla.
More Blueberry Love
Classic Blueberry Muffins
My remedy when life gets complicated? Bake a batch of blueberry muffins. The combination of the moist, vanilla-scented crumb and warm, jammy blueberries takes me right back to childhood.
Dutch Baby with Blueberries and Peaches
If you’ve never made a Dutch baby, prepared to be wowed: this cross between a popover and a pancake rises dramatically in the oven before collapsing on the table. The show-stopping dish comes together...
Blueberry Love
In the field, the sight of the plump, purple berries makes my heart leap: we waited all year for this!
