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U.S. Highbush Blueberry Council

Blueberry Gin and Sage Punch
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Recipe by Feasting at Home

Looking to impress your guests? This blueberry gin and sage punch is just what you need. Filled with complex flavors like sage, blueberries and lemon, this blueberry gin and sage punch is full of fun and the perfect addition to any holiday gathering.

Ingredients

  • 12 ounces frozen blueberries
  • 2/3 cup fresh lemon juice
  • 1/3 cup water
  • 1 cup sugar
  • 50-60 fresh sage leaves- a generous handful (about ½ cup packed)
  • 3/4 bottle gin (about 2 ½ cups), optional
  • 1 bottle Prosecco (optional)

Instructions

  1. In a medium sized pot over medium-high heat, combine frozen blueberries, lemon juice, water and sugar.  Stir until sugar is dissolved and mixture comes to a simmer.
  2. Muddle berries well, mashing them in the pot. Add the sage. Simmer for 1-2 minutes.
  3. Remove from stove and let sit overnight or for several hours (the longer it sits the more the sage will come through).
  4. Strain the blueberry mixture, pressing down hard on the berries with a muddler or back of a big spoon, allowing them to release their colorful juice.
  5. Place blueberry sage syrup in a large punch bowl or glass beverage container with a spigot (see notes).
  6. Add gin and Prosecco and garnish with a few sage leaves and lemon slices.

Number of servings (yield): 7 Cups

Variations

For a mocktail version, skip the Prosecco and gin and add in sparkling white grape juice

Notes

  1. Make a giant round ice cube (in a 6 inch diameter tupperwear) to place in the punch bowl to keep it cold without watering it down.
  2. OR place everything in a pitcher filled with ice and leave the Prosecco out, adding it in when serving in individual glasses

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