Alright, I’ve always been a sucker for anything that combines blueberries and lime. Or anything that is Granted, I have been a little citrus-crazy over the past year, which made me think for a brief moment, due to a WebMD-fueled web search, that I might have scurvy, but that’s a different story for a different day.
Blueberries peak anywhere between May and August depending on their growing location, however, by the end of August/beginning of September the market is usually so saturated that prices for blueberries have steadily decreased….
…which makes this recipe perfect because today we are going to have blueberry errything. And by everything, I just mean this one recipe. To be exact, one blueberry drink recipe, because really, one is all you need. Ha! Get it? I might be dating myself with that reference. Cheersall around if you get.
And by “cheers”, I mean literally. Because I took some blue-bears and put them in everyone’s fave drink at the moment: Moscow Mules.
I became obsessed with Moscow Mules, along with the rest of the world, when I was living in D.C. the first time around. My friend Kathy, who just had her sweet baby girl Kenley (Dawwwwww, she’s the cutest), had not only scouted the best bars for Moscow Mules in D.C. (Bourbon in Adams Morgan, and Glover Park), but had developed her own recipe with her husband. They had found the best conventional ginger beer (Gosling’s), the best tasting vodka (Tito’s), and had also narrowed down the best type of ice to use. (The attention to detail, true commitment.) Their recipe is the recipe I have used to make my own Moscow Mules at home ever since, and is the recipe I am sharing with you today, although with a little blueberry-lime twist.
Ginger beer is at the heart of Moscow Mules, which is fantastic, since ginger beer is actually a type of fermented soda made from yeast and ginger. It is definitely paleo, gives you the great benefits of probiotics and fresh ginger, and has a relatively short fermentation time, 1-3 days, compared to other fermented products, like kombucha, which can take anywhere from 5 days to 3 weeks.
Now, if you don’t want to make your own ginger beer, you definitely don’t have to. I tried to make some once, and it actually exploded all over my kitchen. Ginger beer can be bought at the store, however, know that this store bought beer will be similar to a conventional soda, in that it has lots of sugar and artificial ingredients. If you want the paleo approach without making it yourself, ginger beer can be sourced from co-ops, some natural food stores, and the kombucha lady at the farmer’s market. (It has been my experience that if someone is fermenting kombucha, they’re probably fermenting something else. Just ask.)
This recipe is one of my favorites to date, though of course I couldn’t have done it without Kathy lending her cocktail crafting expertise. This is my favorite paleo go-to drink at the moment, and I hope you all love it too!
Some cook’s notes:
- Using crushed ice for this drink really, really matters. It changes the flavor entirely, although I don’t know how. Someone please tell me why.
- Please see the note above about types of ginger beer. If you want to make your own at home, I recommend this recipe here and this recipe here.
- If you don’t want a blueberry Moscow Mule, just omit the blueberries from the simple syrup. (See below) You will still get a fantastic homemade Moscow Mule!
- Copper mugs are 100% optional, but they do keep the drink super cold. And they look cool. Really cool.
Paleo Blueberry-Lime Moscow Mules
Makes 2 drinks
- Crushed ice
- 3 oz. lime-juice,
- 3 oz. honey-blueberry syrup (see below)
- 3 oz. vodka (grain-free fermented vodka)
- 8 oz. ginger beer
- Lime wedges and blueberries to garnish (optional)
- Fill a copper mug to the brim with crushed ice.
- Pour the lime-juice, syrup, and vodka over the ice.
- Fill the rest of the mug up with ginger beer. Garnish, if desired, and enjoy!
- Equal parts light-tasting honey and water (ex: 1 cup of each, 2 cups of each, etc.)
- 1-cup blueberries
- In a large saucepan, combine water and honey.
- On low heat, heat until honey has melted and fully combined with the water. Do not bring the mixture to even a slow simmer. Set aside to let cool.
- Once cool, add 8 oz. of the honey simple syrup with 1 cup of blueberries into a food processor. Process until well-combined.
- Enjoy immediately, or store in the fridge.
*Note that if you want just plain simple syrup, without blueberries, stop after step 2. The honey syrup can be stored in the fridge for up to 2 weeks.