Happy (sort of) Monday!
We’re just edging slowly into this week with pretty drinks in hand and burgers on the grill.
Last week I shared my patio makeover, featuring a lemonade bar. I wanted to create a comfy space for this summer season where guests could play around and dream up their own unique mocktail concoctions.
I will be sharing a couple of my favorite fancied-up lemonade recipes throughout this summer and I am really excited about some of the pairings I have in the works!
My grandmother and I used to eat bowl after bowl of blueberries together. She would always go picking so that the fridge was overflowing by the time I arrived. They have been one of my favorite fruits for as long as I can remember.
I especially love the combination of blueberries and lemon. The sweetness of the berries plays so well with tart lemons.
For this recipe, we are making a blueberry coulis. We have done this before, you know what's up.
Fresh blueberries, confectioner's sugar, a bit of water, and...
Lavender oil is my new best friend. I use it as a room freshener, sunburn-reliever, and somedays it’s even my perfume! Just a single drop brings a lovely, floral essence to this blueberry syrup.
I like to add about two tablespoons of this fresh syrup to the bottom of my glass, top with a whole lotta ice and then fill it up with my favorite lemonade.
It’s floral, fruity, tangy, and refreshing. Oh, and it takes all of fifteen minutes to make!
Blueberry Lavender Lemonade
2 cups granulated sugar
6 cups filtered water, divided use
4 cups freshly squeezed lemon juice
In a small saucepan, combine granulated sugar and 2 cups filtered water. Set over medium heat and stir often until sugar has completely dissolved.
Bring to a simmer and remove from heat. Allow to cool while you prepare the other components.
In a large pitcher, combine lemon juice and remaining 4 cups water. Stir in sugar syrup and refrigerate until cool.
Prepare the blueberry coulis.
blueberry lavender coulis
2 1/2 cups fresh blueberries
1-2 drops lavender oil
1/2 cup confectioner’s sugar
1/2 cup filtered water
Cook’s Note: The amount of lavender is entirely up to personal taste, but I would strongly suggest beginning with one drop and then tasting your syrup before adding any more. Lavender oil is very strong and can taste bitter if too much is added.
In the base of your blender, combine blueberries, lavender oil, confectioner’s sugar and water. Blend until very smooth.
Strain the mixture through a fine mesh strainer and transfer to a small pitcher or squeeze bottle. Refrigerate until ready to use, or up to 2 days.
Fill each glass with about 2 tablespoons of the blueberry coulis and top with ice. Fill the glass to the brim with lemonade and serve immediately. Enjoy!!