Make this recipe at the height of the summer, when fruits are delicious!
When you go to buy fresh blueberries, look for ones that are firm, dry, plump and smooth-skinned, with a silvery surface bloom and no leaves or stems. Size isn't an indicator of maturity but color is-berries should be deep purple-blue to blue-black. Reddish berries aren't ripe, but you can use them in cooking. Avoid blueberries that look soft or shriveled or have any signs of mold. If you see juice stains in a container of blueberries, it means the fruit might be bruised.
Refrigerate fresh blueberries as soon as you get them home, either in their original plastic pack or in a covered bowl or container. Be sure to wash your berries before you start snacking, and eat them within 10 days of purchase (that's the easy part!).
1 bottle (750 ml) fruity rosé wine¾ pound fresh blueberries2 nectarines, pitted and thinly sliced1 cup white grape juice1/3 cup Triple Sec1 tablespoon sugar2 whole cloves2 cinnamon sticks lime
Combine all ingredients in a large pitcher. Stir until sugar dissolves. Cover and refrigerate at least one hour and up to one day. Pour into glasses with some of the fruit and serve.
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