Blueberry Lavender Limeade

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Pitcher with cookies Blueberry Lavender Limeade

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

ice cubes
1½ cups fresh squeezed lime juice (6-8 limes)
1½ cups Fresh Blueberry, Lime & Lavender Sauce

Garnish
lime wedges or slices
whole fresh blueberries

  1. 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.)
  2. 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.)
  3. Stir vigorously to combine, and then garnish with lime slices and whole blueberries.

Makes 1½ quarts.

COPYSCAPE2 Blueberry Lavender Limeade

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About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and founder of the Northwest Culinary Academy.

Comments

  1. Daniel Servin says:

    Really appreciate you sharing this blog post.Really looking forward to read more. Great.

  2. Wow!Ive been looking at a lot of great recipes this week, butI realized that this was what I needed all along, a nice refreshing drink.I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set, Thanks!
    .-= Alisa@Foodista´s last blog ..Woodstock Granola =-.

  3. I’ve not tried the combination of blueberries & lavender, but I will now! This looks like a pitcher of refreshing goodness, one that I would definitely be happy to serve for August lunch & dinners on the deck.
    .-= Sandie´s last blog ..A Bountiful Kitchen: Cooking Inn Style with Local, Sustainable Foods (Recipe: Big Mill’s Cucumber and Sweet Vidalia Onion Salad) =-.

    • Thank you, Sandie! The pairing was new to me this season as well. Blew my mind actually. I am loving lavender in so many dishes. The herb garden is overflowing with it right now.

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