I got this recipe in a copy of the I newspaper about a week ago when it was boiling hot, and wanted to make it as a Summer refresher, but then I got really busy… And now the weather’s cooled down again. Typical! They still taste really nice though, so I guess you could just enjoy it wrapped in two jumpers at the same time,
I have been enjoying the hot weather despite being a complete Winter baby (I think the only reason I went up North for university is because I hoped I would see snow) and frozen cocktails are perfect for Summer days where you feel like you’re melting constantly and have to apply suncream just to open a window, so I’m glad I made these as preparation for if it ever gets hot again!
Well, next time I blog I could well be in Paris or Amsterdam or somewhere else awesome on my travels, so it’s goodbye from Emily in England for a while, I’ll miss you x
125g of caster sugar
4 sprigs of mint
225g of blueberries
6 tablespoons of bourbon
- Place the sugar and mint in a saucepan with 250ml of water and slowly bring to the boil, allowing the sugar to dissolve.
- Let simmer gently for 5 minutes, then remove from the heat and allow to infuse for 30 minutes.
- Place the blueberries and bourbon in a blender along with the syrup, mint sprigs included. Blitz until completely smooth.
- Pour into six ice-lolly moulds (I didn’t have any so I used 3 glasses with spoons stuck in them). Freeze until set, about four-six hours.
Makes 6 with the real recipe, 3 with tumblers instead of ice-lolly moulds.