Blueberry Balsamic Basil Bubbles w/ Edible Flowers

Blueberry Balsamic Basil Bubbles w/ Edible Flowers
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This week, we’re making a bubbly, herbaceous summery mocktail with fresh basil and edible flowers from our garden (both are available at our Farm Stand this week). Check out Featherstone’s very first Instagram reel of Renee and Annie making this mocktail, here!

Ingredients:

• 6 oz fresh blueberries

• 3 Tbsp balsamic

• 2 tsp maple syrup (3-4 tsp if you prefer a sweeter drink)

• zest from 1/2 of a lemon (about 1/2 tsp)

• pinch of salt 

• basil leaves (1-2 torn leaves per drink)

• sparkling water of choice (we’re using apricot LaCroix, and highly suggest it!)

• fresh lemon juice

Garnishes:

• edible flowers

• lemon or lime wedge

Directions:

To make the blueberry balsamic reduction: In a pot on the stove, bring the blueberries and balsamic to a light simmer, then turn down to medium/low. With a wooden spoon, mash the berries, add maple syrup, lemon zest, and pinch of salt. Continue to cook down until the sauce is reduced to about half, about 10-12 minutes. Take off heat and allow to cool completely. Tip: This is also a wonderful spread on toast!

To assemble the drink: Add 1 Tablespoon of blueberry balsamic reduction to a cup of ice. Add freshly torn basil leaves, a squeeze of lemon juice (about 1 tsp), and 6 oz sparkling water of choice (we’re using Apricot LaCroix). Top with edible flowers as a garnish. Stir well & serve.

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Photography, Food Styling, and Recipe Development by Renee Sandoval