Enjoy this wonderful dairy- and gluten-free peach crumble with dinner guests when juicy, summer-ripe peaches are in season.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 1 |
| Yield: | 1 mocktail |
Ingredients
- 1 pint blueberries
- 1 cup water
- ¼ cup sugar
- 1 tablespoon grated fresh ginger
- ¼ cup crushed ice
- 2 tablespoons orange juice
- ¼ cup club soda
- 1 slice orange (Optional)
Instructions
- Bring blueberries, water, sugar, and ginger to a boil in a saucepan over medium-high heat. Reduce heat to a simmer and cook for 5 minutes, crushing the blueberries occasionally with a masher. Remove from heat and let cool, about 10 minutes. Pass the mixture through a food mill or fine mesh sieve to remove the skins of the blueberries. Set aside 1/4 cup syrup and store the remainder in the refrigerator for up to 1 week.
- Place crushed ice in a glass. Add reserved blueberry-ginger syrup and orange juice. Top off with club soda and stir to combine. Garnish with orange slice.
- Nutrition data for this recipe includes the full amount of blueberry-ginger syrup. The actual amount of syrup consumed will vary.