After I created Fresh Blueberry Lime Sauce earlier this summer, I devoted myself to spooning it over Burnt Sugar Ice Cream and Fireweed Honey Panna Cotta, drizzling it over Blueberry Cornmeal Upside-Down Cake and MauiJim’s Cottage Cheese Pancakes, and using it way too frequently to make my favorite summer afternoon delight, Blueberry Lemon Verbena Spritzer with Candied Ginger Ice Cream.
Four cups of blueberry sauce goes a long way as it turns out. With the final 1½ cups of sauce, I created this terrific limeade. But first I infused it with a small amount of lavender from my herb garden.
Let me state this now unequivocally and for all time: blueberries and lavender are a flavor pairing made in heaven. Seriously!
You have to try a pitcher of this delicious concoction before fresh blueberries disappear completely for another year. I promise you will be glad you did. (You might also want to check out other great partners for blueberries in the Blueberry Primer.)
Blueberry Lavender Limeade
1½ cups sugar (or Splenda or Equal sweetener to taste)
4½ cups cold water
1½ cups fresh squeezed lime juice (6-8 limes)
1½ cups Fresh Blueberry, Lime & Lavender Sauce
lime wedges or slices
whole fresh blueberries
- Combine the sugar and water in a small saucepan and bring to a bare simmer, whisking all the while. The sugar should go from cloudy to clear. When the syrup is clear, remove saucepan from the heat and cool. (If you prefer to use Splenda or Equal sweetener, skip this step.)
- Fill a 2-quart pitcher half way with ice cubes. Add lime juice, Fresh Blueberry, Lime & Lavender Sauce, and the cool sugar syrup or cold water. (If you are not using the sugar syrup, add Splenda or Equal to taste.)
- Stir vigorously to combine, and then garnish with lime slices and whole blueberries.
Makes 1½ quarts.
Copyright 2009 Susan S. Bradley. All rights reserved.