Blueberries with Lime Syrup and Confit Peel




It’s blueberry season in Florida!

I recently had to make a dessert for our weekly bridge gathering. My original idea of for a tart didn’t quite materialize. So I dusted off my old folder with old recipes for something quick (but very tasty). And seeing as blueberries are at their peak, this dessert was a no brainer. The recipe is from an old newspaper magazine page but I cut out the magazine’s name so I cannot give it it’s due credit. I honestly don’t think the photos I took do this dessert justice. Sweet, tangy, fresh, quenching …. all at the same time. So whenever it’s blueberry season in your part of the world, give it a go. It can be made in advance (a day) and keeps for a few days in the fridge. I promise it will impress your palate!


  • Difficulty: Easy
  • Print

3 tbsp of sugar
juice of 2 limes
1 lb of blueberries
For the lime zest confit:
2 limes
8 fl oz of water
4 oz of sugar

In a large bowl, combine the sugar and the lime juice
Stir to dissolve the sugar
Add the blueberries and toss well
To make the confit, remove the peel from the limes with a paring knife or zester (canneleur)
If using a paring knife, remove the peel and slice into thin strips
Combine the water and sugar in a small pot and bring to the boil
Add the strips of lime zest and reduce to a simmer
Lovely cover the pot and let the liquid cook until it reduced by half
Remove from the heat and allow to cool completely
Add the confit to the blueberries and toss well again
Chill and serve

© 2014-2015 Caroline’s Family Kitchen and


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