Blueberry Limoncellos

1. 1

   To make simple syrup combine equal parts water and sugar stirred over heat and brought to a boil, then cooled to room temperature.

2. 2

   In a blender, whirl blueberries, simple syrup, and lemon juice with just enough limoncello to make a smooth slush.

3. 3

   (For a firmer slush, pour into a small bowl and freeze for up to 2 hours.

4. 4

   To store up to 2 weeks, put slush in a resealable freezer bag, seal, and freeze. To use, let stand at room temperature a few minutes to soften slightly.).

5. 5

   Divide berry slush among 4 tall glasses (8 to 12oz. size), add equal portions limoncello; fill with club soda.

6. 6

   Garnish with fresh berries on skewers; swizzle as you sip.

* Per serving · 4 servings · Values may vary.

No additional tips available.