I’ve been enjoying our CSA blueberries sprinkled over Greek yogurt with a drizzle of honey, but Ian Knauer’s blueberries in gin syrup is the most lovely solution for excess blueberries. The idea is simple: flavor a hot sugar syrup with juniper and rosemary, strain it over the blueberries, then add gin. It’s also nice to mess about with the syrup infusions (sliced ginger makes a great addition, and so does lemon zest).
A spoonful of the finished berries in their syrup is perfect muddled with more gin, then strained over fresh ice (try Knauer’s kitchen gin: a wonderful way to play around with the aromatics you like) or just paired with bread and a soft, creamy cheese. — Tejal Rao
Blueberries in gin syrup (adapted from Ian Knauer)
- 3/4 cup water
- 1/2 cup sugar
- 10 juniper berries, crushed
- 1 rosemary sprig
- 1 pint blueberries
- 1/4 cup gin
- In a small saucepan, boil the water, sugar, juniper berries, rosemary, and a pinch of salt, until the sugar is dissolved and the syrup has thickened and reduced by half.
- Put the blueberries in a heatproof bowl and pour the syrup over them through a sieve. Stir in the gin and let sit until completely cool, then transfer to a jar and keep in the fridge.