Recipe courtesy of David Burtka
Virgin Blueberry Fizz
- Level: Easy
- Yield: 1 drink
-
- Nutritional Analysis
- Per Serving
- Calories
- 141
- Sodium
- 17 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 1 grams
- Sugar
- 33 grams
- Total: 1 hr 25 min
- Active: 25 min
Ingredients
1/4 cup fresh blueberries, plus 3 blueberries for garnish
1 ounce Fresh Mint Syrup, recipe follows
A hefty splash of sparkling lemonade
1 small sprig fresh mint, for garnish
Fresh Mint Syrup:
3/4 cup sugar
1 large bunch fresh mint (about 1 ounce)
Directions
Special equipment:
a small wooden skewer- 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.
Fresh Mint Syrup:
- 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.