This recipe, like many of my creations, came out of the desire to use a less-than-perfect ingredient.
I had bought a quart of blueberries at a farmers market, and they were not at peak sweetness. But I was loathe to waste them, so I decided to make a compote and figured I would find uses for it over the next week — in yogurt, as a dessert topping, in oatmeal, etc.
I was doing just that, getting thru the batch pretty steadily, when I had occasion to host an impromptu visit from a friend on her way to the shore. It was little more than a drive-by but, of course, I had to offer her something. On a hot afternoon, lemonade suggested itself, and then the blueberry compote jumped out at me. This was the result.
Blueberry Compote
Makes about 2 cups
1 quart blueberries, rinsed
1 cup water
1 cup sugar (depending on sweetness of berries, you may reduce this amount)
In a medium saucepan, combine the ingredients and bring them to a boil. Lower the heat and simmer for about 10 minutes until the blueberries break down and the compote thickens to a syrup-like consistency. Store it in your refrigerator for up to a week, or freeze it for future use.
Blueberry Lemonade
Makes 1 quart
Personal preference will dictate how sweet you make this — you can increase the water and decrease the simple syrup for a tart version.
6 lemons, cut in wedges
1 cup simple syrup (see note)
3 cups water
½ cup blueberry compote
Mint sprigs to garnish, if desired
In a blender or food processor, puree the lemons, with the rinds, until fairly smooth. You may need to add a bit of water for thorough blending.
Pour the puree through a strainer, and press on the solids to extract all of the juice. Return the puree to the blender, and add the simple syrup, water and blueberry compote. Blend, pour it over ice, garnish with mint, if desired, and serve. Ahhhhh.
Note: To make simple syrup, place ½ cup of sugar and 1 cup of water in a small saucepan. Cook over medium heat until the sugar dissolves.
