Alright, so I’ve been messing around with drinks lately, and I gotta say, making your own blueberry puree is a game-changer. It’s way better than that store-bought stuff. Plus, you know exactly what’s going into it, right? No weird additives or anything. So, here’s how I did it.
First steps
First off, I gathered all my stuff. I grabbed a big container of fresh blueberries—make sure they’re nice and plump, not all wrinkly and sad. I also got some sugar, a lemon, and some water. Oh, and you’ll need a saucepan and a blender. That’s pretty much it. And I have found a little secret that you can add a little cornflour (cornstarch) mixed with water.
Get cooking
I started by rinsing the blueberries under cold water. Just gave them a good wash to get rid of any dirt or whatever. Then, I dumped them into the saucepan. I added about half a cup of sugar. If you like things sweeter, you can add more. I squeezed in the juice of half a lemon—this helps balance out the sweetness and adds a nice little zing. Then, I poured in about a quarter cup of water. This is just to get things going and prevent the blueberries from sticking to the bottom of the pan.
Next, I turned the heat to medium and started stirring. You want to keep stirring so that the sugar dissolves and everything mixes together nicely. The blueberries will start to release their juices and break down. After about 5-10 minutes, you’ll have this beautiful, bubbling blueberry mixture. And I add a little cornflour (cornstarch) mixed with water. This is going to cook down and get all thick and syrupy. It should take about 10-15 minutes in total.
Blend it up
Once the mixture was nice and thick, I turned off the heat and let it cool for a bit. You don’t want to put boiling hot stuff into your blender—that’s just asking for trouble. After it cooled down some, I poured the mixture into my blender. I blended it until it was super smooth. You can strain it if you want to get rid of the seeds, but I kinda like them, so I left them in.
Cool it down and use
Finally, I transferred the puree to a jar and stuck it in the fridge to cool completely. Once it’s cold, it’s ready to use! I’ve been adding it to all sorts of drinks. It’s amazing in lemonade, cocktails, and even just plain old water. It adds a natural sweetness, vibrant color. You can also use it in smoothies or on top of yogurt or ice cream. The possibilities are endless, really.
So yeah, that’s how I make blueberry puree for drinks. It’s super easy, and it tastes so much better than anything you can buy at the store. Give it a try, and let me know what you think!
Post Comment