July is National Blueberry Month and, as far as we’re concerned, no one in the world grows better blueberries than our neighbors here in southeastern North Carolina. To celebrate a staple product of our state’s agriculture, July’s recipe of the month is centered around this blue fruit. Adding lemon to the mix only heightens the taste, and brings up memories of fresh lemon-blueberry pies trying to cool on your grandmother’s kitchen counter in the dead heat of summer.
So, go pick your blueberries and mint leaves and get your lemons sliced because it is time for a thirst quencher.
YOU WILL NEED
(makes 4 drinks)
- 36 blueberries (fresh or frozen and thawed), plus more for serving
- 8 tablespoons (4 ounces) fresh squeezed lemon juice
- 8 teaspoons sugar
- 36 fresh mint leaves, plus more for serving
- 1 cup (8 ounces) white rum
- 8 tablespoons (4 ounces) club soda
- Lemon slices and lavender for serving
Add blueberries, lemon juice, sugar and mint leaves to a cocktail shaker.
Muddle the mint leaves and blueberries into the lemon juice and sugar using a muddler (or the end of a wooden spoon if you don’t have a cocktail muddler on hand).
Add rum and stir well.
Pour into a glass filled with ice, leaving about an inch of room then top with club soda.
Garnish with extra blueberries, mint leaves, lavender and a slice of lemon.
Not a fan of Rum? Try gin or vodka instead. Or, if you’re looking for a non-alcoholic drink, leave the spirits out altogether and add extra sugar, blueberries, and club soda. A refreshing treat in the dead heat of summer!