A few weeks back we went blueberry picking, driving south of Kansas City, where the city sprawl opens to green fields and two-lane highways. As most days in July, it was hot and humidly oppressive. Our initial plan was to go early to avoid the heat, but somehow we arrived and it was high noon. The cloud cover that we thought would shade us broke wide open and the sun gave us its best glare.
I had convinced Heath that this was going to be fun and now it was unbearably hot. If there ever was a way to not go blueberry picking, this was it. Sweaty and overheated (and later burnt) we did come away with a pretty great blueberry bounty.
We now have a working kitchen again (hooray!), but with crazy house projects and my return to work I haven’t quite yet gotten back into my baking routine. Plus, its just too damn hot, right? Using some of the blueberries I stuck in the freezer from our day of picking, this frozen blueberry mojito comes together pretty quickly. I made a simple syrup for demerara sugar that gives this frosty cocktail a bit of depth in flavor, but any granulated sugar will do. This recipe calls for frozen blueberries, so if you use fresh, you may want to add a bit more ice. Cheers!
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- Simple Syrup:
- ¼ cup demerara sugar
- ¼ cup water
- Frozen Blueberry Mojito:
- 1 cup frozen blueberries
- 12-14 mint leaves
- ¼ cup simple syrup
- 4 oz white rum
- 2 cups ice
- Over low heat, add sugar and water to a small saucepan, stirring occasionally until the sugar has fully dissolved. Remove from heat and set aside.
- In a blender, add blueberries, mint leaves, simple syrup, white rum, and ice. Blend until smooth. Pour into two glasses and garnish with mint if desired.