EasterPuddings and DessertsRecipesSpring

Deep dusty purple and lime green, these blueberries look as beautiful as they taste.  The lime syrup adds a gloss and a tang without being too sweet. I like to serve these as a breakfast treat with home made yoghurt but they could also accompany desserts such as Pannacotta or an orange polenta cake. They are very moreish so you might like to double up on the quantity of blueberries. The syrup quantity doesn’t need to double just use it all.

Blueberries with lime confit syrup served with homemade yoghurt

Serves 4

1 lime

50g sugar

75ml water

1  large, 360-400g punnet of fresh blueberries

Remove the zest in strips from the lime using a potato peeler or a sharp knife. Remove as much of the white pith from each strip as you can and then cut the pieces into very fine strips (julienne) . Juice the zested lime.

Put the sugar and water into a small pan over a low heat and gently dissolve the sugar.  When it is  dissolved bring the syrup to the boil and add the strips of zest. Simmer until the liquid is reduced by half and then remove from the heat and allow to cool.

When the syrup is cool mix  in the fresh lime juice. strain the syrup into a jug reserving the strips of lime zest.

Put the blueberries into a serving bowl and pour over about half of the lime syrup if using one quantity of berries or all of it you have  doubled up. Mix to coat all of the berries well. Sprinkle over the cooked zest and serve or cover and refrigerate until required. The berries will keep very well overnight if you want them for breakfast.

Serve with natural or homemade yoghurt, brioche or granola or any sweet breakfast bread or cake.