Makes 6 cups (1.5 L)
This is refreshingly bright and tart with a dark berry finish. Add more mint for a piquant flavour. Pack smart and divide among Mason jars with lids. This makes travelling easy and provides an environmentally friendly, no-waste drinking glass too.
2 1/2 cups (625 ml) blueberries
1 1/2 cups (350 ml) water
1/2 cup (125 ml) palm sugar or organic raw cane sugar
4 mint sprigs
1 cup (250 ml) freshly squeezed lime juice (about 6 to 7 limes)
2 to 3 cups (500 to 750 ml) soda water
Place 2 cups (500 ml) berries in saucepan. Add water and sugar. Bring to a boil over high heat, then reduce to medium. Partially cover and simmer, stirring occasionally, until berries soften and pop, 3 to 4 minutes. Stir in 3 mint sprigs, then remove pan from heat. Let cool, then discard mint. Purée with hand blender. For a smoother texture, strain and discard solids. Return liquid to saucepan and stir in lime juice and soda water.
Divide among 6 large Mason jars (or pour into 1 to 2 Thermos containers). Stir in remaining 1/2 cup (125 ml) blueberries and mint leaves from remaining sprig. Seal jars with lids. Chill until ready to serve.
Each serving contains: 481 kilojoules; 1 g protein; 0.2 g total fat (0 g sat. fat, 0 g trans fat); 30 g total carbohydrates (25 g sugars, 2 g fibre); 23 mg sodium
source: "Splendour in the Grass", alive Australia #22, Summer 2014
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