Drinks

 

  • 1 ½ c fresh blueberries
    1 c plain low-fat yogurt
    ½ c orange juice
    1 Tbs sour cream
    1 Tbs lemon zest
    ½ tsp cinnamon
    Orange peel spirals, garnish
    few extra berries, garnish

    Process all ingredients in food processor until smooth. Chill at least 30 minutes before serving. Garnish each serving with an orange peel spiral and few berries. Serves 6.

  • 1 ¼ c fresh blueberries
    12 fresh mint sprigs
    1 Tbs peach preserves
    1 Tbs fresh lime juice
    2 oz spiced rum
    1 ½ tsp prepared blueberry syrup
    1 oz sparkling water
    lime, blueberries, extra mint to garnish

    Muddle blueberries, mint, peach preserves and lime juice in a cocktail shaker. Add some ice, rum and blueberry syrup. Shake vigorously, strain into a cocktail glass. Top with sparkling water, garnish with a few berries, ad a lime wedge and additional sprig of mint if desired. Serves 1.

  • 1 bottle Spanish brandy
    1 lb. blueberries
    6 Tbs sugar

    Put brandy and blueberries into a large wide-necked jar. Stir hard enough to bruise the fruit well. Cover tightly. After 2 weeks add the sugar, shake and dissolve and leave for another 2 weeks. Filter into clean bottles through a double layer of muslin.

  • ½ c fresh blueberries
    ½ c fresh lemon juice
    4 Tbs sugar or to taste
    1 c cold water
    Thin lemon slice for garnish

    Puree all ingredients in a blender for about 1 minute. Add sugar to personal taste. Pour into tall ice-filled glass, garnish with lemon slice. Serves 1.

  • ½ c orange juice
    ¼ c fresh blueberries
    4 oz champagne

    Blend juice and berries with a few pieces of ice in a blender. Divide among champagne glasses; top with some champagne and serve. Serves 2.

  • 2 c boiling water
    4 blueberry herbal tea bags
    Sugar or honey to taste
    2 c ginger ale, chilled
    Fresh blueberry for garnish

    Steep tea bags in boiling water for 5 minutes. Remove tea bags and sweeten as desired. When completely cooled, stir in ginger ale. Pour in a tall glass filled with ice, garnish with a few fresh berries. Serves 4.

  • 6 oz frozen blueberries
    1 small can frozen limeade
    6 oz tequila
    2 oz triple sec

    Put all ingredients into blender; fill with ice. Blend on high, adding a bit of water if needed. Serves 6-8.

  • 1 c fresh blueberries
    ½ c frozen mango puree
    ½ c pomegranate juice
    2/3 c sugar-free almond milk
    2 Tbs agave nectar

    Puree all in a blender with some ice. Serve immediately. Serves 2.

  • 1 ½ c blueberry juice
    1 ½ chilled white wine
    1 orange, sliced
    1 lemon, sliced
    1 c fresh blueberries
    1 ½ c chilled lemon-lime soda

    In a large pitcher, combine blueberry juice and wine. Add all fruits, refrigerate until ready to serve. Just before serving, add soda. Serve in tall glasses over ice. Serves 6.

  • 1-750 ml bottle of vodka
    1 pint fresh blueberries, few extra for garnish
    6 oz Chambord
    few raspberries, for garnish

    Pour vodka into a jar that can be sealed tightly; add the blueberries. Allow to stand for at least 3 days for infusion to take place. In a martini shaker filled with ice, add 2 oz of vodka and ½ oz Chambord. Shake vigorously; strain into chilled martini glass. Garnish with blueberry and raspberry. Serves 14.

  • 3 c blueberries
    1 c fine sugar, divided
    5 c blackberries
    ¼ c vodka, 1/3 c vodka
    2/3 c fresh lime juice, divided
    2 Tbs Chambord
    ¼ c fresh lemon juice
    3 c strawberries, halved

    Process blackberries in a blender until smooth, press puree into a bowl through sieve. Add ¾ c sugar, 1/3 c lime juice, ¼ c vodka, lemon juice and liqueur in puree, combine well. Pour mixture into the can of an ice cream freezer; freeze mixture according to manufacture instructions. Place into an covered freezer-safe container, freeze until firm. Meanwhile, mix ¼ c sugar, 1/3 c lime juice, strawberries, blueberries and ¼ c vodka into large bowl; gently stir to mix berries. Allow to stand for 2 hours. Divide strawberry mixture among 6 sorbet glasses, top each with ½ c frozen sorbet. Serves 8.

  • 6 oz fresh blueberries
    1 c prepared eggnog
    1/8 tsp ground cinnamon
    cinnamon for garnish
    Brandy, if desired

    Process berries, eggnog and cinnamon in a blender until well combined and smooth. Pour into 4 glasses; float 1 oz of brandy, if desired, and garnish with few dashes of cinnamon. Serves 4.

  • ½ c fresh blueberries
    2 bananas
    1 c vanilla low-fat yogurt

    Peel bananas, slice and place flat on a dish/sheet. Put in freezer; remove with frozen solid. Place bananas in blender with berries and yogurt. Blend until smooth. Serves 1.