Our friend Wendell is one heckuva food writer. He’s also a theatre critic, features writer, food stylist and, yes of course, he can cook, too. Read his ideas for a perfect spring picnic right here. And then, if you have some time this weekend, make his blueberry lemonade. We made it today, and Adrian, Adam and Archie gulped down the whole pitcher after school. Thanks, Wendell, for the great recipe. Happy picnicking!
A brew of fresh blueberries, lemon juice and sugar, this glorious summer libation tastes as bright and vivid as it looks. We suspect it would be delicious spiked with sparkling wine or vodka. Be sure to save a few blueberries for garnish.
Hands on: 15 minutes
Total time: 15 minutes
1 cup fresh blueberries, washed and drained
1 1/3 cup sugar, divided
2 1/4 quarts water, divided
1 cup lemon juice
1 lemon sliced
Mint sprigs, for garnish (optional)
A handful of blueberries, for garnish (optional)
Place blueberries, 1 cup of sugar and 1 cup of water in a medium saucepan over medium heat. Bring to a gentle boil, stirring occasionally, until the blueberries have softened and begun to leach their color, about 5 minutes. (The syrup will be a bright purple.) Strain blueberry juice into a pitcher, and let cool briefly. Mix in the lemon juice, the additional 1/3 cup of sugar and two quarts of water. Stir well. Taste to adjust for sweetness, adding more sugar if you like. Toss the sliced lemon into the pitcher. Chill until ready to serve. Pour over ice and garnish with mint sprigs and blueberries.
Per serving, based on 4: 275 calories (percent of calories from fat, 1), 1 gram protein, 68 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 4 milligrams sodium.
Recipe reposted from The Atlanta Journal-Constitution, May 12, 2011.