We’ve outlined all the ingredients and directions for you to make the perfect Blueberry and Thyme Collins. This dish qualifies as a Easy level recipe. It should take you about 2 hr 4 min to make this recipe. The Blueberry and Thyme Collins recipe should make enough food for 4 servings (2 2/3 cups).
You can add your own personal twist to this Blueberry and Thyme Collins recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Blueberry and Thyme Collins recipe.
Ingredients for Blueberry and Thyme Collins
- 1 1/3 cups apple-thyme simple syrup, recipe follows
- 1 cup gin (recommended: Bombay Sapphire)
- 1/4 cup fresh lemon juice (about 1 large lemon)
- Ice
- 1/4 cup blueberry jam
- Club soda, chilled
- Fresh thyme sprigs, for garnish
- 20 (4-inch) long sprigs fresh thyme
- 1 cup sugar
- 1 1/2 cups 100 percent apple juice (recommended: Martinelli’s)
Directions for Blueberry and Thyme Collins
- In a pitcher, combine the syrup, gin and lemon juice. Refrigerate for 2 hours. To serve, add ice and half of the gin mixture to a martini shaker. Add 2 tablespoons of blueberry jam. Shake well and pour into ice-filled Collins glasses. Add a splash of club soda and garnish with fresh thyme sprigs. Repeat with remaining ingredients.
- Gently crush the thyme sprigs and put them in a small saucepan. Add the sugar and apple juice. Bring the mixture to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 30 minutes. Strain before using.
Cookware for your recipe
You will find below are cookware items that could be needed for this Blueberry and Thyme Collins recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Blueberry – See textBlueberries are a widely distributed and widespread group of perennial flowering plants with blue or purple berries. They are classified in the section Cyanococcus within the genus Vaccinium. Vaccinium also includes cranberries, bilberries, huckleberries and Madeira blueberries. Commercial blueberries—both wild (lowbush) and cultivated (highbush)—are all native to North America. The highbush varieties were introduced into Europe during the 1930s.Blueberries are usually prostrate shrubs that can vary in size from 10 centimeters (4 inches) to 4 meters (13 feet) in height. In commercial production of blueberries, the species with small, pea-size berries growing on low-level bushes are known as “lowbush blueberries” (synonymous with “wild”), while the species with larger berries growing on taller, cultivated bushes are known as “highbush blueberries”. Canada is the leading producer of lowbush blueberries, while the United States produces some 40% of the world supply of highbush blueberries.
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
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