Blueberry Ginger-Ade
Blueberry Ginger-Ade
Ingredients
- 2 T Pure Maple Syrup
- ½ cup Filtered Water
- ¼ cup Fresh Ginger, peeled & chopped
- 6 Strips of Lemon rind (about 2” long/each)
- 4 cups Fresh Organic Blueberries, divided
- 2 tsp Fresh Ginger, grated & peeled
- 24 oz Topo Chico or Club Soda, chilled
- 4 Lemon slices, for garnish (optional)
- Sprigs Fresh Mint, for garnish (optional)
- Handful Fresh Organic Blueberries (optional)
Instructions
- Peel and chop ¼ cup of fresh ginger and wash the lemon rind very well.
- Combine first 4 ingredients in a medium saucepan and warm over medium heat, stirring to combine the water and syrup.
- Remove from heat; let stand for 15 minutes.
- Place the saucepan in a large ice-filled bowl for 5 minutes or until cold. Pour syrup through a sieve into a pitcher; discard the ginger and lemon rinds.
- Place half of blueberries and grated ginger in a blender; process 20 seconds or until smooth.
- Pour blueberry puree through a sieve into the pitcher, pressing with the back of a spoon to remove as much juice as possible; discard the solids.
- Stir juice into syrup mixture. Repeat procedure with remaining blueberries and grated ginger.
- Cover and refrigerate until ready to serve.
- When you are ready to serve, gently stir club soda into blueberry mixture. Serve immediately over ice.
- Garnish with lemon slices, mint sprigs and add a few blueberries, if desired.
