BLUEBERRY LEMONADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 1h50m
Yield 18 servings
Number Of Ingredients 5
Steps:
- For the blueberry syrup: Put the blueberries, sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes.
- Strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill down fast).
- For the lemonade: Mix the sugar with 6 cups of tap water and stir until the sugar is dissolved to make a simple syrup.
- Pour the lemon juice into a large vat. Pour in three-quarters of the simple syrup and 8 cups of water (give or take). Add the blueberry syrup, stir it around and then give it a taste. Add more simple syrup if it needs sweetness, or more water if it needs dilution. Top up with lots of ice before serving.
BLUEBERRY-LEMONADE SHRUB
Cool off with our sweet Blueberry-Lemonade Shrub drink. Our Blueberry-Lemonade Shrub recipe is an easy way to make a sophisticated, refreshing beverage that's basically summer in a glass. The sweet-tart flavor combination is sure to hit the spot.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Blend all ingredients except lemon slices in blender until smooth.
- Serve over ice in tall glass. Top with lemon slices.
Nutrition Facts : Calories 90, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 0.8702 g
BLACKBERRY SHRUB
Making a shrub recipe is a creative way to use up extra fruit all the way through Labor Day. We were inspired by sampling the house-made shrubs at a restaurant in California. They are as colorful and refreshing as summer drinks should be. —Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 30m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- Place fruit and cinnamon stick in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving ¼-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week., Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit., Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks. , To serve, drink 1-2 tablespoons or add to a glass of ice, top with sparkling water and garnish with fresh blackberries.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
BLUEBERRY LEMONADE
Steps:
- Place the blueberries and sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher. Stir well and pour into tall ice filled glasses
Nutrition Facts : Calories 234 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 8 milligrams, Carbohydrate 62 grams, Fiber 3 grams, Protein 1 grams, Sugar 51 grams
More about "blueberry lemonade shrub food"
ANY-BERRY SHRUB RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (38)Author Christina ChaeyServings 20
- Gently mash berries in a medium bowl with a fork. Transfer to jar, add sugar, and stir to combine. Seal jar and let fruit mixture sit at room temperature, shaking a couple of times, until berries are very soft and falling apart and sugar is at least mostly dissolved, about 1 day (mixture should look very juicy).
- Strain fruit mixture through a fine-mesh sieve (line sieve with a layer of cheesecloth if you want to catch every bit of seed and fruit pulp) into a medium bowl; discard fruit. Scrape any undissolved sugar left in jar into bowl.
- Add vinegar to syrup and stir to combine. Taste shrub and add more sugar or vinegar to your liking—it should taste both sweet and sharp but not overpowering in either direction (keep in mind the flavors will meld as the shrub ages). Pour shrub into a clean jar; cover with lid and chill until flavors come together and mellow, at least 1 week. Do ahead: Shrub can be made 6 months ahead. Keep chilled.
- For a refreshing nonalcoholic drink, pour 2 Tbsp. shrub into a glass filled with ice and top off with club soda; stir gently to combine. Garnish with berries and/or herbs if desired.
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