In a tall glass, muddle mint leaves, simple syrup or lavender syrup, lime juice, blueberries, and rum. Muddle just enough to combine flavors, being careful not to over-muddle.
Fill glass with crushed ice. Top with club soda and stir.
Garnish with 3 blueberries on a toothpick. Serve with a straw.
ize 2/3 cup).
Simple Syrup: Combine sugar and 1
Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!
For the Blueberry Sorbet:
Combine blueberries and
In a saucepan, combine the blueberries with the simple syrup over low heat.
Cook, stirring constantly, until the blueberries start to discolor and the syrup starts to thicken, about 5 minutes; set aside.
Combine the remaining ingredients in a large ceramic or glass container.
Add the blueberry mixture (liquid and berries); stir well.
Cover and refrigerate for at least 4 hours; serve over ice.
To make simple syrup combine equal parts water
p to 3 months.
Blueberry Topping:
In a medium
Bring water to a boil in a small saucepan. Stir in sugar until it dissolves into a syrup. Remove from heat; let cool completely, about 15 minutes.
Pour lychees into a blender; puree until smooth.
Combine 1/4 cup lychee puree and blueberries in a cocktail shaker; mash with a cocktail muddler. Add 1/4 cup syrup, ice, blueberry vodka, and sweet and sour mix. Cover and shake until the outside of the shaker has frosted. Strain into two cocktail glasses.
ab the top of the blueberry mixture with pieces of butter
Muddle mint, blueberries, and simple syrup in a cocktail shaker.
Add ice, rum and lime juice and shake vigorously.
Strain into an ice filled glass and top off with club soda. You may add up to 2 oz of club soda as you like.
uart jar. Pour in the simple syrup, seal the jar tightly
Combine first 3 ingredients in a blender, and process until smooth.
Strain mixture through a sieve into a bowl, and discard solids.
Combine blueberry mixture, 3 cups crushed ice, rum, and lime juice in blender, and process until smooth.
echnically you should make this simple lemon glaze in a double
Line a 9-inch square pan with graham crackers.
Prepare pudding by directions on box.
Let stand 5 minutes.
Blend in Cool Whip.
Spread 1/2 of the pudding mixture over crackers.
Add another layer of crackers and remaining pudding mixture.
Add another layer of crackers.
Spread pie filling over top.
Chill overnight.
Great and simple!
emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
Set aside.
Whisk together blueberry puree, vanilla extract and buttermilk
Blueberry and White Chocolate Whipped Cream:<
r overnight.
For the blueberry sauce, combine sugar and 1
To make the blueberry meringue, preheat oven to 250\
Each bread will be spread with two different of jams.
Firstly, sread the bread with peanut butter while the other bread will be spread with blueberry jam.
Then, toast them in 'Pocket Sandwich' (or you also can toast the bread first then spread them with peanut butter and blueberry jam).