Bursting with blueberry flavor, this lemonade captures the essence of the carefree summer days. Serve poolside with large sunglasses and a straw.
- 3-1/3 cups fresh blueberries
- 6 tablespoons granulated sugar
- ½ lemon, juiced
- 2 tablespoons water
- 1 teaspoon vanilla extract
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.
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