BLUEBERRY-BASIL LIMEADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the sugar, basil sprigs and 1 cup of water into a small saucepan over medium-high heat. Cook, stirring every so often, until the sugar has dissolved, about 5 minutes. Remove from the heat and let steep for 30 minutes.
- Discard the basil and pour the syrup into a pitcher. Stir in the lime juice and 4 cups of cold water. Add the blueberries and chill for at least 4 hours or until ready to serve.
- To serve, put some ice in a glass, pour over the limeade and garnish with basil leaves. To make into a cocktail, add ice to a rocks glass and top with 1 1/2 ounces gin. Top off with the limeade and garnish with basil.
BLUEBERRY LIMEADE
Refreshing blueberry limeade is prepared with fresh blueberries, lime juice, and sugar. Serve cold over ice. Stir well before serving.
Provided by Yoly
Categories Drinks Recipes Juice Recipes
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- Blend blueberries, sugar, lime juice, and 1 cup water together in a blender; pour into a pitcher. Add remaining water and stir.
Nutrition Facts : Calories 71.6 calories, Carbohydrate 18.6 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 5.9 mg, Sugar 16.3 g
BLUEBERRY-LIME JAM
There is a wonderful chain of shops in France, La Chambre Aux Confitures, that is well known for their unique flavor combinations, like peach-lemongrass, strawberry-verbena, and raspberry-geranium, just to name a few. I was inspired by this shop to blend sweet blueberries and tart lime for a new twist on classic blueberry jam.
Provided by Food Network Kitchen
Categories condiment
Time 2h30m
Yield about 2 1/2 cups of jam
Number Of Ingredients 4
Steps:
- Combine the blueberries, sugar, lime zest, 3 tablespoons lime juice and the salt in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the blueberries begin to release their juices, about 15 minutes.
- Bring the mixture to a rapid simmer over medium-high heat. Reduce the heat to maintain a low simmer; cook, stirring often and skimming off any foam, until the blueberries are tender and the juices thicken, about 35 minutes. Add the remaining 1 tablespoon lime juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
- Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, 3 to 4 hours. Store in the refrigerator for up to 2 weeks.
BLUEBERRY LIME JAM
Make and share this Blueberry Lime Jam recipe from Food.com.
Provided by Sharon123
Categories Lime
Time 40m
Yield 6 half pints
Number Of Ingredients 5
Steps:
- Crush blueberries one layer at a time.
- Combine crushed blueberries and pectin in a large saucepot.
- Bring to a boil, stirring frequently.
- Add sugar, stirring until dissolved.
- Stir in grated lime peel and lime juice.
- Return to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- remove from heat.
- Skim foam if necessary.
- Ladle hot jam into hot jars, leaving 1/4-inch headspace.
- Adjust two-piece caps.
- Process 15 minutes in a boiling water canner.
- Yield: about 6 half-pints.
Nutrition Facts : Calories 738.7, Fat 0.4, Sodium 19.7, Carbohydrate 191.4, Fiber 3.4, Sugar 177.6, Protein 0.9
BLUEBERRY LEMONADE
I made this tasty and refreshing blueberry lemonade with Truvia® so as to make it a low-calorie drink. But feel free to use sugar or any choice sweetener.
Provided by Yoly
Categories Drinks Recipes Lemonade Recipes
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- Combine blueberries, sweetener, lemon juice, and 1 cup water together in a blender; blend until smooth. Pour into a pitcher. Add remaining water and stir.
Nutrition Facts : Calories 26.2 calories, Carbohydrate 9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 5.8 mg, Sugar 3.9 g
BLUEBERRY-LIME SCONES
These blueberry-lime scones are very easy to make. Eat them fresh out of the oven and they will be better than any you've had at a coffee shop!
Provided by Marcia
Categories Scones
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, 1/3 cup sugar, baking powder, salt, and baking soda together in a large bowl. Grate butter into flour mixture; toss and mix until mixture looks like coarse meal.
- Whisk sour cream, egg, and lime zest together in a small bowl; add to flour mixture along with blueberries. Mix with a fork to form a dough. Turn dough out onto the prepared baking sheet. Pat into a 7-inch round. Cut into 8 wedge-shaped pieces and separate scones. Sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until light golden brown, about 18 minutes. Cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 331.2 calories, Carbohydrate 44 g, Cholesterol 60.1 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 9.4 g, Sodium 264.8 mg, Sugar 10.1 g
BLUEBERRY-MINT LEMONADE
Berries and lemon slices hint at the flavors in this nonalcoholic cooler.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 4
Steps:
- Puree berries and lemon juice in a food processor. Pour through a fine sieve into a bowl; discard pulp. Transfer to a large pitcher. Stir in mint syrup and 2 cups cold water; add ice, and serve.
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