Blueberry Ginger Fizz Recipes

Steps:

• Divide one bottle of the ginger ale between two half-gallon pitchers. Reserve remaining ginger ale for serving time. Add 1/2 cup of the berries, half the lemon slices, half the lime slices and 1 tablespoon of the ginger to each jar. Cover and refrigerate for 2 to 24 hours. (If chilling more than 2 hours, add the lemon and lime slices only 1 to 2 hours before serving. Citrus adds a slightly bitter flavor after 2 hours.)
• Just before serving, fill pitchers with ice. To serve, fill each glass half full with the blueberry mixture and ice; fill glass with reserved chilled ginger ale for fizz. Makes 12 servings.

Steps:

• Heat the sugar and 1 cup water in a small pot until the sugar has dissolved and the liquid just comes to a boil. Turn off the heat and add the ginger. Let cool, then strain the syrup into a large mason jar and discard the ginger. Add the lemon juice to the syrup and refrigerate until ready to use.
• Fill 4 large glasses with ice, pour 1/4 cup of the syrup into each glass and top up with some club soda. Add a slice of lemon to each glass and serve.

Steps:

• Place a rack at the upper level and a second in the middle of the oven. Heat oven to 350 degrees.
• Grease a 9-inch ceramic or glass baking dish or deep-dish pie plate (at least 1 1/2 quart capacity) well with butter.
• In a large mixing bowl, whisk the milk, eggs, 1 cup sugar, flour, zest, cardamom and salt until smooth and combined, the sugar is dissolved, and there are no visible flecks of flour.
• Pour enough batter into the greased baking dish to cover the base by about 1/2 inch. Place the baking dish on the top rack of the oven and cook until the batter is just about set - it should jiggle slightly in the center - about 15 to 17 minutes.
• Remove the baking dish from the oven. Arrange the blueberries and the ginger on top in a single layer. Sprinkle the remaining 2 tablespoons sugar over the fruit. Pour the remaining batter over the fruit, return the dish to the oven, and bake on the middle rack until the batter is completely cooked, about 60 to 65 minutes. The edges should be slightly firm and golden brown, and the center slightly jiggly. A knife inserted in the middle should come out clean. Remove from the oven and let cool for 5 minutes.
• Dust the top of the clafoutis with confectioners' sugar to taste and serve warm or at room temperature.