Tuesday, John had to go back to England for 3 months! It’s a horrible situation we’re in, but it’ll all be worth it in the end. It’ll be a very lonely 3 months though.
A very good friend of mine shared an e-cookbook with me and tonight I selected a refreshing beverage from it to make, Blueberry Lemonade! Now I’m a blueberry junkie to begin with so the question I gotta ask myself is…Why have I not thought of this before?! Blueberries…good! Lemonade…good! So when the two combine you’re in taste Heaven people!
Here’s the recipe, my very few modifications are in red:
1 cup plus 2 tbsp. granulated sugar (I added an extra tsp. because my blueberries were a tad tart)
2 cups water (My changes here are down in the instructions)
1 pint fresh blueberries
1−1/2 cups freshly squeezed lemon juice (from about
10 big lemons, including pulp but not seeds)
First make a simple syrup by combining 1 cup sugar and water in a saucepan
over medium heat, stirring until the mixture boils. Lower the heat and allow
the syrup to simmer for another minute. Remove from heat and let cool. In a
blender or food processor, puree the blueberries with 2 tablespoons of
sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry
puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with
water. Alrighty, I may just be lazy, but this seemed like unnecessary work to me. I just added about 7 cups of water (8 cups when you count the 1 cup in the simple syrup) to the pitcher. Makes base for 12 servings.
And there you have it! A warning for some, you get blueberry pulp. I however, thought that was an added perk!
I’m eyeing up the recipe for Reese’s Peanut Butter Cups. Peanut Butter is another weakness of mine. I’m planning on making them soon so I’ll keep you posted.