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Cool off with ‘berry’ sweet lemonade and ice cream
July marks National Blueberry, Watermelon and Ice Cream months—the perfect trio for a hot summer day.
You may already have some blueberries in the fridge. They are the second-most produced berry in the U.S., with climbing global demand, according to the U.S. Department of Agriculture. This popular berry offers sweet taste and numerous health benefits, providing an excellent source of vitamins C and K, thiamin and riboflavin.
Many farms and orchards across the state offer U-pick blueberries throughout the summer months, so now’s your chance to use some fresh berries in this creamy Blueberry Buttermilk Ice Cream or refreshing Watermelon Blueberry Basil Lemonade.
Watermelons also offer various health benefits, including high levels of water, vitamin C, antioxidants and amino acids. Just one cup of cubed watermelon contains 21% of recommended daily levels of vitamin C and 18% of vitamin A, according to the Agricultural Marketing Research Center.
When picking the best watermelon for your recipe, the National Watermelon Promotion Board recommends looking for a firm watermelon with no bruises, cuts or dents—scratches are OK. Lift it up, and turn it over—the underside of the melon should have a creamy yellow spot where it sat on the ground and ripened in the sun.
To find fresh blueberries and watermelons near you, visit the
Virginia Grown website.
Watermelon Blueberry Basil Lemonade
(1 serving)
3 blueberries
4 ounces watermelon juice
4 ounces fresh lemonade
1 basil leaf
Fresh Lemonade
5½ ounces lemon juice
4 ounces simple syrup
2½ ounces water
Add blueberries to a shaker, and muddle.
Combine remaining ingredients with ice and shake.
Strain over fresh ice.
Garnish with watermelon slices, blueberries and/or a basil leaf.
—Recipe adapted from the National Watermelon Promotion Board
Blueberry Buttermilk Ice Cream
Ice Cream Base:
1½ cups whole buttermilk
1½ cups heavy cream
1 cup whole milk
3/4 cup sugar
1½ tablespoons pure vanilla
Blueberry Compote:
1 cup fresh blueberries
¼ cup sugar
2 tablespoons fresh lemon juice
15 ginger snaps, crushed
In a large mixing bowl, combine buttermilk and heavy cream.
In a microwave-safe bowl, combine milk and sugar. Microwave for 1 minute, remove, and stir to dissolve the sugar.
Gradually whisk the milk and sugar mix into the buttermilk base. Whisk in the vanilla. Pour the mixture into the ice cream maker’s freezer canister and follow manufacturer’s instructions.
While ice cream is processing, combine blueberries, sugar and lemon juice in a small, heavy bottom saucepan. Cook over medium heat for 10 minutes, stirring frequently. Once thickened, remove from heat and transfer to a small bowl. Place in the freezer until the ice cream base is ready.
In a large freezer-safe container with a lid, dollop a few tablespoons of blueberry compote and sprinkle about 2 tablespoons of crushed ginger snaps on the bottom. Scoop out about 1/3 of the ice cream base, then repeat the blueberry and cookie layer and ice cream mixture. Repeat until all ice cream is out of the canister, finishing with blueberries and cookies.
Gently use a knife or small spatula to swirl the compote into the ice cream. Do not over-stir or the swirl effect will be lost.
Cover with a lid, and freeze for at least two hours or overnight.
—Recipe adapted from The Dairy Alliance.