blueberry & ginger mojitos

adapted from tyler florence (doom)

for 2 tall glasses:

1-2 c fresh blueberries
1-2 limes, cut into wedges
20-24 fresh mint leaves
4 oz ginger simple syrup
4 oz light rum
5 oz club soda
ice cubes

add the blueberries, lime wedges, and fresh mint leaves to the pitcher. muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavor. when ready to serve, add the ginger simple syrup, light rum, and top off with club soda. give it a quick stir and then pour into glasses with ice cubes. garnish with fresh blueberries, lime wedges, and/or a sprig of mint.

ginger simple syrup
1/4 c grated fresh ginger
1 c granulated sugar
1 c cold water

peel and grate the ginger and add it, together with the sugar and cold water, to a saucepan. bring it to a boil and stir until sugar dissolves. cover and let steep for 10-25 minutes, depending on how strong a flavor you like. strain and cool in the refrigerator when done.

Coconut Macaroons (from my Italian grandmother)

2 eggs
1/8 t salt
¾ c sugar
½ c flour
1 T melted butter
2 c coconut
6 oz chocolate chips
1 t grated lemon rind
1 t vanilla

Beat eggs & salt until foamy. Gradually add sugar, beat until thick and ivory colored (6-7 minutes). Fold in flour and melted butter, stir in coconut, chips, lemon and vanilla. Drop by teaspoons on lightly greased and floured cookie sheets. Bake at 325 degrees 12-15 minutes.