BLUEBERRY TREATS
Blueberry Lavender Lemonade Cocktail SERVINGS: 2
Cheesecake is a popular dessert option that’s hard to resist.
INSTRUCTIONS: Lavender simple syrup 1. In a small saucepan set over medium-low heat, combine all syrup ingredients and cook, stir- ring occasionally, for 3 to 5 min- utes or until sugar is dissolved. 2. Remove from heat and let steep for 2 to 3 hours. Strain and set aside. Blueberry lavender lemonade cocktail 1. In a cocktail shaker, add 2/3 cup blueberries and lemon juice. Muddle berries to release juices. Add gin and lavender simple syrup, and fill with ice. Shake until frosty. 2. Strain through fine-mesh sieve into two ice-filled glasses. Top evenly with club soda. 3. Garnish with remaining blueberries, lavender sprigs and lemon wheels.
INSTRUCTIONS: Graham cracker crust 1. Preheat oven to 375 F. 2. Butter the bottom of a 9-inch springform pan.
INGREDIENTS: 3/4 cup blueberries, divided 2 tbsp fresh lemon juice 2 oz gin 1 tbsp lavender simple syrup 1/2 cup club soda 2 sprigs fresh lavender 2 lemon wheels Lavender simple syrup 1/2 cup granulated sugar 1/2 cup water 1 tbsp dried edible lavender flowers
3. Combine crust ingredients in a food pro- cessor and pulse until crumbs are just moist. 4. Press crumb mixture firmly onto the bot - tom and up the sides of prepared pan. 5. Bake until crust begins to turn golden, about 8 minutes. 6. Remove from oven and transfer pan to a wire rack to cool. Maintain oven temperature. Cheese filling 1. In a large bowl, combine cream cheese and sugar using an electric mixer until well blended. Beat in flour. Add eggs, one at a time, beating each one until well combined. Beat in sour cream, milk, vanilla and lemon zest, mixing until smooth. Pour cheese filling over crust. 2. Bake cheesecake until centre is just set and top is slightly puffed, about 1 hour. Turn off oven, keep oven door closed and let cheesecake stand in oven for 1 hour. 3. Transfer cake to a cooling rack and let cool completely. Cover and refrigerate to cool further for at least 8 hours or overnight before serving. Blueberry topping and glaze 1. Rinse blueberries and pat dry. 2. Put apricot preserves and water in a small saucepan. Cook over medium heat until preserves have completely melted. Strain to remove any fruit pieces or lumps. Let cool slightly. 3. Arrange blueberries on top of cheese- cake. Gently brush the blueberries with the apricot glaze. Sprinkle with granulated sugar. Remove sides from springform pan. Serve and enjoy.
Tip: Cover and store remaining lavender simple syrup in the refrigerator for up to 2 weeks.
SAVOUR MANITOBA | SUMMER 2026 | 49
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