B.C. recipes: Iced blueberry green tea, pink blueberry lemonade, and blueberry pineapple ginger smoothie

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      During the hot weather in B.C., here are some recipes for non-alcoholic drinks to keep you hydrated.

      Using local ingredients to add a twist to classic drinks, these thirst-quenching lemonade, smoothie, and iced tea recipes are from B.C. Blueberries

      Blueberry pineapple ginger smoothie

      Yields: 3 cups

      1 cup (150 g) B.C. blueberries, fresh or frozen
      1 cup (240 ml) light unsweetened coconut or almond milk
      ¾ cup (175 ml) plain yogurt
      ¼ cup (35 g) pineapple chunks, fresh or frozen
      2 tsp (10 ml) maple syrup
      2 tsp (10 ml) fresh ginger, finely grated
      ¼ tsp (pinch) ground turmeric (optional)

      If using frozen fruit, allow to partially thaw or add water to thin out as desired.
      Add all the ingredients to a blender and blend on high speed until smooth.

      Iced blueberry green tea

      Yields: 4 cups

      2 cups (300 g) B.C. blueberries, fresh or frozen, divided
      ¼ cup (60 ml) honey
      3 bags (10 g) green tea bags or loose leaf tea

      In a saucepan bring 3 cups of water, 1½ cups of blueberries, and the honey to a boil for 2 minutes.
      Remove from heat, add the tea bags and steep for 6 to 7 minutes.
      Strain through a sieve and add 1 cup of cold water.
      Serve on ice with remaining blueberries as garnish.
      For a cocktail version, add vodka or amaretto to taste.

      Pink blueberry lemonade

      Yields: per portion: 94 calories, 25 g carbohydrate, 0 g fat, 1 g fiber, 20 mg vitamin C

      1/3 cup sugar
      1¼ cups fresh blueberries, divided
      ½ cup lemon juice

      In 1 quart glass measuring cup, combine sugar, 2 tablespoons of the blueberries, and ½ cup water.
      Microwave on high until hot, about 1 minute; stir until sugar dissolves. Alternatively, heat in a small saucepan.
      Add lemon juice, and enough water to make 1 quart; chill.
      Fill tall glasses with ice cubes, add chilled blueberry mixture and remaining berries, dividing equally.
      Garnish with lemon slices if desired.

      To make blueberry ice cubes, place 3 berries in each of 12 ice cube cups. Fill with water and freeze. 36 berries equals about ¼ cup.