Best 3 Blueberry Limoncello Cooler Recipes

BLUEBERRY-LIMONCELLO COOLER

Steps:

• In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs.
• Fill highball glasses halfway with crushed ice. Pour about 1/2 cup of the limoncello mixture over the ice.
• Garnish with mint sprigs and serve.

BLUEBERRY LIMONCELLOS

Steps:

• To make simple syrup combine equal parts water and sugar stirred over heat and brought to a boil, then cooled to room temperature.
• In a blender, whirl blueberries, simple syrup, and lemon juice with just enough limoncello to make a smooth slush.
• (For a firmer slush, pour into a small bowl and freeze for up to 2 hours.
• 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.).
• Divide berry slush among 4 tall glasses (8 to 12oz. size), add equal portions limoncello; fill with club soda.
• Garnish with fresh berries on skewers; swizzle as you sip.

LIMONCELLO POUND CAKE WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 300. Can be made in a bundt pan, springform pan or loaf pan. Grease well and set aside.
• Mix juice of one lemon with heavy cream, set aside.
• Cream together butter and sugar. Add eggs one at a time, until well blended. Add vanilla and almond extract.
• Add lemon mixture alternately with flour to creamed mixture, folding after each addition, beginning and ending with flour.
• Fold in zest of one lemon.
• Bake at 300 for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool on a rack, then transfer to a serving plate.
• For glaze, whisk together melted butter, juice, zest and sugar until smooth.
• While cake is cooling, poke holes on top of cake and pour 4 oz. of Limoncello, then pour glaze over cake.
• For sauce, gently boil berries, sugar, port and cinnamon for about 15 minutes. Add the dissolved cornstarch and cook for additional minute. Cool and servce with cake.