Ginger and basil add a bit of zing to this summer cooler, which is especially refreshing when mixed with club soda. Served on the rocks with gin or vodka, it makes a terrific summer cocktail; straight up, it’s a smasheroo Blue-tini. Garnish with a bamboo skewer that holds blueberries and a few basil leaves.
Make Ahead: The base mixture can be a made a few days ahead.
Servings: 6 cups
- 1 pint blueberries, stemmed and rinsed, plus more for optional garnish
- 1 cup sugar (may substitute the sweetener of your choice, such as Splenda)
- 1 cup plus 1 quart water
- 1/2 cup basil leaves, packed, plus more for optional garnish
- Two-inch piece peeled ginger root, cut crosswise into thin slices
- Finely grated zest and freshly squeezed juice of 2 or 3 lemons (about 2 tablespoons zest and 1/2 cup juice)
Combine the blueberries, sugar and 1 cup of the water in a medium saucepan over medium heat; cook for 2 to 3 minutes, stirring, until the sugar has dissolved and the berries just begin to burst.
Transfer to the blender, along with the basil, ginger and lemon zest. Puree until smooth, then strain into a pitcher, pushing on the solids with a rubber spatula to extract all of the liquid. Discard the solids.
Add the remaining quart of water and the lemon juice to the base mixture.
Serve over ice. Garnish with blueberries and basil leaves, if desired.
From Sourced columnist David Hagedorn.
Tested by David Hagedorn.
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