![]() ![]() But the acid in the lime juice prevents the oxidization, keeping the color of the berries vivid and vibrant. And I’m guessing you don’t want a foggy gray margarita. Much like apples turn brown when left exposed to the air, blueberries will do the same thing. If you’ve ever muddled or pureed fresh blueberries only to have them turn pallid and gray on you in a matter of minutes you’ll know what I mean. The key to the stunning color lies in the muddling of the blueberries with the lime juice. ![]() I made a few versions of this margarita before settling on the final preparation and formulation. ![]() (In case you missed them, you can read all about our Alaskan cruise here and here.) Princess has a reputation for incorporating the local flavor into their food and drink menus, so I thought this blueberry margarita would round things out nicely. And while we also consumed some unique and memorable cocktails and margaritas, blueberry was notably absent. When we were there in May it was a bit early in the season to actually go blueberry picking (wouldn’t that make a fun cruise excursion?) but that didn’t stop us from indulging whenever we could, from blueberry rhubarb bread pudding on our fishing trip to a delightfully refreshing blueberry lemon sorbet as a palette cleanser between courses. Blueberries abound in Alaska, where the long summer days and cooler temperatures allow berries to thrive. I picked up a bag on our recent Princess Cruise to Alaska, utterly intrigued by the idea of blueberry salt. This amazing wild blueberry sea salt is what inspired this bold beverage. It makes you want to second guess calling them blueberries in the first place.īut I admit that blue-actually-purple-sometimes-hot-pink-berries doesn’t quite have the same ring to it. I mean, really, doesn’t it looked like I dumped half a bottle of hot pink food coloring into my glass? But no, that color is entirely au-naturale. All that color comes from the skins, and the precise intensity of the color depends on the amount and the preparation used.īut in this case, I didn’t quite expect the color to be quite so… magenta. When crushed, blended, or mixed into something, however, that color transforms, staining whatever drink, dessert, or concoction it touches distinctly purple. Quite stunning if you really look at them up close. On the outside their skins ripen to a reverse sunset of shades, from fuchsia to deep indigo so dark it’s almost black. Because they’re really not very blue at all. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |