This weekend marks the unofficial start of summer and what better way to kick it off than by infusing your water with two perennial summer fruit favorites: blueberry and strawberry.
Select blueberries that are completely blue, with no tinge of red. That natural shimmery silver coating you see on blueberries is desirable as it is a natural protectant. Blueberries must be ripe when purchased, as they do not continue to ripen after harvesting. Avoid soft, watery or moldy blueberries. Stained or leaking containers are an indication of fruit past its prime.
Choose strawberries that have a bright red color, a natural shine and fresh looking green caps. Strawberries should always be refrigerated and kept dry until just before use. Leave green caps on and wash berries with a gentle spray of cool water. After washing, gently blot dry, and remove the green caps from the berries with a light twist or with the point of a knife.
2 cups of blueberries, slightly mashed
2 cups of strawberries, halved or sliced
1/2 gallon water
Add the blueberries and strawberries to a half gallon container, add water and let sit for 4-6 hours or longer for maximum flavor