In the quaint coastal town of Cape Cod, where the salty sea breeze mingles with the sweet scent of wild blueberries, there exists a cherished tradition passed down through generations—the Blueberry Lemonade Cocktail.
Legend has it that centuries ago, during the peak of blueberry season, the townsfolk of Cape Cod would gather together to celebrate the bountiful harvest with a spirited concoction that combined the tartness of freshly squeezed lemons with the sweetness of ripe blueberries.
As the sun dipped below the horizon, casting a golden glow across the sandy shores, the villagers would gather around bonfires, swapping stories and laughter as they sipped on their beloved Blueberry Lemonade Cocktails. With each sip, they were transported to a world of carefree summers and endless possibilities—a world where the worries of the day melted away in the warmth of friendship and community.
Over the years, the recipe for the Blueberry Lemonade Cocktail became a closely guarded secret, passed down from mother to daughter, father to son. Each family added their own twist to the classic recipe, infusing it with love and memories of summers gone by.
Today, as visitors flock to Cape Cod to experience its timeless charm and natural beauty, they too have the opportunity to savor the magic of the Blueberry Lemonade Cocktail. Whether enjoyed on a sandy beach at sunset or in the cozy ambiance of a seaside tavern, this cherished libation continues to capture the essence of summer in a glass—a testament to the enduring legacy of Cape Cod and the simple joys of life by the sea. Cheers to the memories made and the ones yet to come!
Completely Keto Blueberry Lemonade Cocktail
- 1 oz swerve granulated
- 1 oz water
- 2 oz blueberries
- 2 oz lime zest
- 1/2 oz swerve granulated
- 1/2 oz Pink Himalayan Salt
- lemon cut into wedges
- 1/2 cup tequila
- 4 oz zevia lemon lime
In a saucepan on medium, mix swerve and water until swerve melts into water. Pour in the blueberries and zest of lime and raise heat to boil. Lower the flame to low and cook until the blueberries pop which should be about 5 minutes.
Take off the heat and let it cool totally then put into container.
Wet the edge of each glass with a lemon wedge and then coat it in a mixture of swerve and salt.
Split the tequila and zevia lemon lime between the two glasses and split the blueberry syrup. Add ice into each cup.
Stick a lemon wedge onto the side of each glass.