Blueberry Thrill

Photo: Anna Williams; Styling: Pam Morris

Sweet blueberries infuse spicy gin for summer's most refreshing cocktail sipper. For a fizzy cocktail, pour gin, cardamom syrup, and lemon juice over crushed ice in a glass; top with chilled club soda.

Yield: 8 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 11 Minutes
Total: 1 Hour, 11 Minutes

Nutritional Information

Amount per serving
  • Calories: 159
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 14.5g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 1mg
  • Calcium: 1mg

Ingredients

  • 2 cups blueberries
  • 1 1/2 cups dry gin
  • 3/4 cup water
  • 1/2 cup sugar
  • 3 cardamom pods
  • Crushed ice
  • 1/2 cup fresh lemon juice
  • Additional blueberries (optional)

Preparation

  1. 1. Place 2 cups blueberries in a large, heavy stainless-steel saucepan; mash with a fork or potato masher. Place over medium-high heat, and cook 3 minutes or until berries begin to release juice. Remove from heat; add gin. Cover and let stand at least for 1 hour or up to overnight. Strain mixture through a sieve into a bowl, pressing berries with the back of a spoon to remove as much juice as possible; discard solids.
  2. 2. Combine 3/4 cup water, sugar, and cardamom pods in a small saucepan; bring to a boil. Cook 2 minutes or until sugar dissolves. Cool completely; discard cardamom pods.
  3. 3. To serve, add the ice to a cocktail shaker to come halfway up sides of container. Add 1/4 cup blueberry-gin, 1 1/2 tablespoons cardamom syrup, and 1 tablespoon lemon juice; shake until chilled. Strain cocktail into a chilled martini glass. Garnish with additional blueberries, if desired. Serve immediately. Repeat procedure with remaining ingredients.
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