BLUEBERRY MELON SALAD WITH THYME SYRUP
I love lemon thyme and always have several plants available. This recipe makes use of the wonderful melons of summer and fresh thyme. You can make up just the syrup and drizzle it on any fruit you want, as needed, if this quantity is too large for you. The syrup keeps for about a week in the refrigerator. From Woman's Day magazine.
Provided by duonyte
Categories Berries
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Syrup: bring all ingredients to a gentle boil in a small saucepan. Simmer for 5 minutes.
- Remove from heat and allow to steep 20 minutes. Discard peel and sprigs.
- Allow to cool to room temperature. If not using right away, refrigerate up to one week.
- Salad: Just before serving, gently toss together all the fruit.
- Drizzle about 1/3 cup of the syrup over the fruit and toss.
- Spoon into serving bowls, garnish with thyme sprigs, if desired, and serve with additional syrup on the side.
Nutrition Facts : Calories 180.6, Fat 0.4, SaturatedFat 0.1, Sodium 22.6, Carbohydrate 46.1, Fiber 2.4, Sugar 42.3, Protein 1.6
BLUEBERRY SALAD WITH PROSCIUTTO AND MELON
Provided by Lori Longbotham
Time 40m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in medium bowl. Season dressing with pepper. Stir in next 3 ingredients; let stand at room temperature 15 minutes, tossing occasionally.
- Place 3 prosciutto slices on each of 4 plates. Top with melon, then blueberry mixture. Serve immediately.
BLUEBERRY LEMONADE
Steps:
- Place the blueberries and sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher. Stir well and pour into tall ice filled glasses
Nutrition Facts : Calories 234 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 8 milligrams, Carbohydrate 62 grams, Fiber 3 grams, Protein 1 grams, Sugar 51 grams
SUNNY'S BLUEBERRY THYME INFUSED TEA
Provided by Sunny Anderson
Categories beverage
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a pitcher, add the blueberries, thyme, lemon zest and lemon juice. Muddle until the blueberries are mashed and everything smells like lemon and thyme. Add the cold brew bags and 6 cups water. Rest in the refrigerator for at least 4 hours, stirring every hour.
- Strain the tea through a sieve lined with a wet coffee filter or wet paper towels. Sweeten to taste and serve over ice.
BLUEBERRY JOHNNYCAKES WITH MAPLE SYRUP
Provided by Edith Kohn
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Butter bottom of 13x9x2-inch baking pan. Mix first 5 ingredients in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Beat milk and eggs in large bowl to blend. Stir in cornmeal mixture. Mix in blueberries. Transfer batter to prepared pan.
- Bake until tester inserted into center of corn bread comes out clean, about 25 minutes. Cut into large squares and serve warm with maple syrup.
BLUEBERRY LEMONADE
Make and share this Blueberry Lemonade recipe from Food.com.
Provided by Sandangel
Categories Beverages
Time 25m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils.
- Lower the heat and allow the syrup to simmer for another minute.
- Remove from heat and let cool.
- In a blender or food processor, puree the blueberries with 2 tablespoons of sugar.
- In a pitcher, combine the cooled syrup, lemon juice and blueberry puree.
- To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water.
- Makes base for 12 servings.
Nutrition Facts : Calories 93.9, Fat 0.1, Sodium 1.3, Carbohydrate 24.9, Fiber 0.7, Sugar 21.9, Protein 0.3
BLUEBERRY LEMONADE RECIPE BY TASTY
Here's what you need: blueberry, lemon juice, honey, cold water, cold sparkling water, ice cube
Provided by Betsy Carter
Categories Drinks
Yield 2 servings
Number Of Ingredients 6
Steps:
- Place blueberries, lemon juice, and cold water in a blender and blend until smooth.
- Strain the blueberries mixture through a fine-mesh sieve, using a spoon to press the last of the liquid through.
- Add the sparkling water and honey and mix until the honey dissolves.
- Serve over ice with extra blueberries.
- Enjoy!
Nutrition Facts : Calories 206 calories, Carbohydrate 56 grams, Fat 0 grams, Fiber 5 grams, Protein 2 grams, Sugar 44 grams
BLUEBERRY-THYME JAM
Blueberry jam was the first thing I ever canned, and it remains a beloved preserve. This version includes some fresh thyme, a twist that works just as well on a cheese board as on a PB&J.
Provided by Marisa McClellan
Time 1h5m
Yield 24
Number Of Ingredients 5
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Tumble blueberries and lemon zest and juice into a wide, nonreactive 8-quart pot. Whisk together sugar and pectin in a small bowl, then stir into pot until combined.
- Bring to a vigorous boil over high heat. Reduce heat to medium-high; cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until volume has reduced by at least 1/3, 20 to 25 minutes. Stir in thyme after 18 minutes of cooking. Remove pot from heat and check for set.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more jam if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot; cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. They are shelf-stable at least 1 year.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 41.6 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.4 g, Sodium 0.6 mg, Sugar 39 g
BLUEBERRY LEMONADE
I made this tasty and refreshing blueberry lemonade with Truvia® so as to make it a low-calorie drink. But feel free to use sugar or any choice sweetener.
Provided by Yoly
Categories Drinks Recipes Lemonade Recipes
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- Combine blueberries, sweetener, lemon juice, and 1 cup water together in a blender; blend until smooth. Pour into a pitcher. Add remaining water and stir.
Nutrition Facts : Calories 26.2 calories, Carbohydrate 9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 5.8 mg, Sugar 3.9 g
BLUEBERRY-MINT LEMONADE
Berries and lemon slices hint at the flavors in this nonalcoholic cooler.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 4
Steps:
- Puree berries and lemon juice in a food processor. Pour through a fine sieve into a bowl; discard pulp. Transfer to a large pitcher. Stir in mint syrup and 2 cups cold water; add ice, and serve.
LEMONADE WITH BLUEBERRIES
This classic, refreshing lemonade gets an extra burst of flavor with sprinkled blueberries.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 2 quarts
Number Of Ingredients 3
Steps:
- Pour lemon juice through a fine sieve into a large pitcher. Add sugar; stir until dissolved. Stir in 1 quart water. Add ice. Pour into glasses; sprinkle with berries.
BLUEBERRY SYRUP
Run through with plump berries, this compote-meets-syrup mix makes any meal feel as leisurely as weekend brunch. A pair of natural sweeteners takes the place of refined sugar: Fresh berries cook down with only lemon juice to concentrate their natural summery sweetness, then earthy maple syrup adds depth. You can use the larger amount of syrup for a pancake pourable blend, or the smaller quantity for a spoonable topping.
Provided by Genevieve Ko
Categories sauces and gravies
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 3
Steps:
- Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
- Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
- Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.
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