It’s officially BC blueberry season, and I have been stuffing my face with gobs of them this week. Representatives from the British Columbia Blueberry Council visited Calgary on Tuesday, packing with them cases of the little blue fruit. But don’t fret — you don’t have to drive west to get your hands on the plump berries. You can find BC blueberries in supermarkets, farmers’ markets and produce centres all over Calgary.
I’m excited to add my new berry bounty to morning shakes, sprinkle them atop yogurt snacks and toss them into kale salads. With the weekend looming, I’m muddling them into mojitos.
The Blueberry Elderflower Mojito was inspired by a raspberry mojito I tried at Island Lake Lodge earlier this month (I’ll be sharing that recipe in my Spirited Calgary column in the Calgary Herald on Aug. 8). Blueberries add a pretty colour, sweetness and antioxidant hit to this twist on a traditional mojito. Enjoy!
This long, refreshing mojito is sweetened by blueberries, St-Germain and a dollop of simple syrup. Divine!
Blueberry Elderflower Mojito
- 5 large mint leaves
- 2 bar spoons fresh BC blueberries
- 1 oz fresh lime juice
- 1/2 oz simple syrup (1:1 sugar to water ratio)
- 1 oz light rum (I used Brugal Extra Dry)
- 1/2 oz St-Germain
- Top soda water
- Garnish: 5 fresh BC blueberries and a mint sprig
Method: In the base of a Collins glass, muddle mint and blueberries with lime juice and simple syrup. Add rum and St-Germain. Add ice cubes, stir, then top with soda water (2 to 3 oz, or to taste). Garnish with more blueberries and a mint sprig.
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