SERVES 8
ACTIVE TIME: 20 MINUTES
TOTAL TIME:1 HOUR AND 20 MINUTES OR
CHILL OVERNIGHT
I love blueberries. They are the greatest antioxidants around. I make this drink without a sweetener. If it is too intense, add a little agave or sugar to taste.
| 2 | cups blueberries |
| ¾ | cup water |
| ¼ | cup cane sugar or agave |
| 3 | cardamom pods |
| Crushed ice | |
| ½ | cup fresh lemon juice |
| Additional blueberries (optional) |
1. Mash 2 cups blueberries in a large, heavy stainless-steel saucepan with a fork or potato masher.
2. Cook over medium-high heat for 3 minutes or until berries begin to release juice.
3. Remove from heat, cover, and let stand for at least 1 hour or overnight.
4. Strain mixture through a sieve into a bowl, pressing berries with the back of a spoon to remove as much juice as possible; discard solids.
5. Combine ¾ cup water, agave or cane sugar, and cardamom pods in a small saucepan and bring to a boil. Cook 2 minutes, or until cane sugar dissolves.
6. Cool completely; discard cardamom pods.
7. To serve, fill a cocktail shaker halfway with ice and add ¼ cup blueberry liquid, 1½ tablespoons cardamom syrup, and 1 tablespoon lemon juice; shake until chilled.
8. Strain drink into a chilled glass. Garnish with additional blueberries if desired. Repeat procedure with remaining ingredients.
Who doesn’t like lemonade? I make lemonade from 1 part fresh-squeezed lemon juice to 4 parts water and 1 teaspoon of agave.
SERVES 4
TOTAL TIME: 10 MINUTES
Adding wine makes lemonade even more delicious.
| 2 | cups chilled dry white wine (Chardonnay, Pinot Grigio, or Muscadet) |
| Chilled lemonade | |
| Lemon wedges, for garnish |
1. Divide wine among four ice-filled wineglasses.
2. Top with chilled lemonade.
3. Garnish each glass with a lemon wedge.