BLUEBERRY-GINGER FIZZ
This blueberry ginger fizz "mocktail" is perfect for non-drinkers and those watching their waistlines. It's light and refreshing and perfect for the holidays.
Provided by Kim's Cooking Now
Categories Drinks Recipes Mocktail Recipes
Time 30m
Yield 1
Number Of Ingredients 8
Steps:
- Bring blueberries, water, sugar, and ginger to a boil in a saucepan over medium-high heat. Reduce heat to a simmer and cook for 5 minutes, crushing the blueberries occasionally with a masher. Remove from heat and let cool, about 10 minutes. Pass the mixture through a food mill or fine mesh sieve to remove the skins of the blueberries. Set aside 1/4 cup syrup and store the remainder in the refrigerator for up to 1 week.
- Place crushed ice in a glass. Add reserved blueberry-ginger syrup and orange juice. Top off with club soda and stir to combine. Garnish with orange slice.
Nutrition Facts : Calories 406.6 calories, Carbohydrate 103.7 g, Fat 1.2 g, Fiber 8.4 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 13.3 mg, Sugar 86.8 g
FRESH BLUEBERRY FIZZ
Another recipe from the Plymouth, Indiana, Blueberry Festival. This punch is really nice for a summer BBQ. And good anytime!
Provided by Kathie Carr @kathiecc
Categories Punches
Number Of Ingredients 6
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.
VIRGIN BLUEBERRY FIZZ
Steps:
- Add the blueberries to a lowball glass and crush with a muddler. Add the Fresh Mint Syrup and fill the glass with ice. Top with the sparkling lemonade and stir everything together with a spoon. Thread 3 blueberries and the mint sprig on a small skewer and set on the side of the glass for garnish. Serve immediately.
- Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 141, Sodium 17 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Sugar 33 grams
BLUEBERRY CREAM POPS
Blueberry and cream pops are such a fun after-school snack. Make them in the morning so the pops are ready to go when the kids come in the door. -Cindy Reams, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 pops.
Number Of Ingredients 5
Steps:
- For sugar syrup, in a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool completely., Meanwhile, in a bowl, coarsely mash blueberries; stir in cream and sugar syrup. Spoon into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. To serve, let pops stand at room temperature 10 minutes before unmolding.
Nutrition Facts : Calories 112 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 3mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
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