June 19, 2009
This blueberry puree is the kind of recipe you end up throwing into everything. It takes 5 minutes and will keep in the fridge for up to a week. Once sweet, in-season blueberries hit the market, I like to have this stuff around all the time. Some ways that we gobble this down include:
How will you use this?
All-Purpose Blueberry Puree
(can be adapted for kids 8+ mos)
1 cup organic blueberries
1 tsp fresh squeezed organic lemon juice
1 1/2 tbsp organic cane sugar
2 tbsp water
pinch cardamom or cinnamon, whatever your preference
1. Add everything to a blender and blend until very smooth. If you’ll be serving to a child under 12 mos, start by pureeing berries, water, and only 1/2 of the sugar called for. Pull out baby’s portion before adding more sugar (if you like it sweet like us!) and lemon juice. Depending on how much you pull out, you may have to adjust measurements. Use your taste buds as your guide.
Note: This makes about 3/4 cup of puree. This is enough to make a sauce for chicken or to add to risotto for a family of 4, but you’ll want to increase the recipe if making something like popsicles, especially if you’re not mixing it with anything else.