Rhapsody in Blue

Description

How cared-for would you feel if you went to a dinner party and, after dessert, your host poured a round of chilled juice that he or she had infused with spices in advance? What an extra litle treat; what a gesture.
Robert Murphy had vermouth in mind when he developed this recipe: the drink should be served in small glasses, just 2 ounces per person. I used the R.W. Knudsen brand of blueberry juice, which can be found at most grocery stores, but whatever you buy, make sure it's unsweetened and without preservatives. You want the body and acidity that only all-natural juice can bring.

Ingredients

Instructions

  1. In a medium saucepan, com bine the spices and toast them over medium-high heat, occasionally shaking the pan back and forth to prevent burning. until they're fragrant, 2 to 3 minutes. Transfer to a plate and let cool completely, 5 to 10 minutes, then transfer the toasted spices to a spice grinder and blend into a fine powder.

  2. Using the same saucepan, combine the powdered spices with the blueberry juice and orange peels. Bring to a simmer over medium-high heat, then decrease to a gentle simmer and cook for 10 minutes. Fine strain the liquid, discard the solids, and let it cool. Refrigerate to chill thoroughly, about 2 hours.  To serve, divide among 6 cordial glasses.

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