Boozy Blueberry Basil Lemonade

steps

Make the Blueberry Jam

1. In a large saucepan, combine the blueberries, sugar, and lemon juice. The jam will bubble up quite a bit as it cooks so use a pan that’s at least 21/2 quarts so it doesn’t boil over.
2. Place the pan over medium-high heat. Use a potato masher or wooden spoon to smash the berries and release their juices and bring to a boil. Allow the mixture to gently boil for 15 minutes, stirring and scraping the bottom and sides of the pan occasionally so it doesn’t burn. Reduce the heat as needed to keep the mixture from boiling over.
3. To test if the jam has cooked long enough, place a teaspoon of the mixture on a small plate and place it in the freezer for about 5 minutes. When you remove it from the freezer, the consistency should resemble sticky jam, not runny loose syrup. Turn off the heat and let the mixture cool before using or storing.
4. Store the jam: I am not a canning expert (yet), so I can’t guide you go through the whole canning and preserving process (although you absolutely can). Instead, I recommend doing as I do and portioning your jam into 8- ounce deli containers or jars. Store one in your fridge for up to a week and the rest in the freezer for up to a year.

Make the Cocktail

1. Fill a cocktail shaker halfway with ice and add the vodka or gin, lemon juice, blueberry jam, and torn basil leaves and shake vigorously.
2. Dirty dump into a glass (meaning no straining, ice goes in too!), add more ice if desired, and top with 4 ounces of chilled club soda, or more to taste.

Make a Batched Cocktail (Serves 10)

1. In a large container, whisk together the vodka or gin (if using), lemon juice, and blueberry jam. Store the lemonade concentrate in the refrigerator for up to 2 days until ready to serve.
2. If using water, in a large pitcher combine the lemonade concentrate and 5 cups of filtered water and stir to combine. To serve, fill glasses three quarters full with crushed ice and pour over the lemonade. Top with a few pieces of torn basil leaves and a lemon slice.
3. If using club soda, do not premix it with the concentrate, as the carbonation will go flat. Instead, prepare each glass fresh. To serve, fill glasses three-quarters full with crushed ice. Pour in about 3⅓ ounces of the lemonade concentrate, then add about 1/2 cup of club soda. Top with a few pieces of torn basil leaves and a lemon slice.