Dasch Blueberry Hard Seltzer Recipe

Place 2 cups blueberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice and 2 tablespoons water into a small saucepan.

Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture simmers, about 6–8 minutes.

Use a fork or a potato masher to crush remaining whole berries in the pan, then simmer 1–2 more minutes to thicken slightly.

Remove from heat and let cool 10 minutes. For a smooth purée, strain the warm mixture through a fine-mesh sieve into a bowl, pressing solids with the back of a spoon. Reserve both purée and strained solids if you prefer more texture.

Taste the purée. If it needs more sweetness, stir in up to 2 tablespoons simple syrup. If it needs more brightness, add up to 1/2 teaspoon citric acid solution or additional lemon juice, 1/4 teaspoon at a time.

Fill a large pitcher or individual glasses with ice (about 2 cups for pitcher or 1 cup per serving).

Add 1/2 to 3/4 cup (120–180 ml) blueberry purée per 8-ounce serving. For the recipe quantity here, add about 1 cup (240 ml) purée to the 4 cups seltzer base if you prefer a pronounced blueberry flavor; reduce to 1/2 cup for a lighter profile.

Pour 4 cups neutral hard seltzer (or a mixture of 2 cups vodka + 2 cups chilled club soda for a DIY base) into the pitcher over the purée and ice. Stir gently to combine, preserving carbonation as much as possible.

Taste and adjust: add more simple syrup for sweetness or a splash more lemon juice for brightness. If using individual servings, add roughly 2 tablespoons purée to each glass and top with 8 ounces (1 cup) seltzer.

Divide fresh blueberries among glasses (about 1 tablespoon per glass) and add a lemon wheel and mint sprig if desired.

Serve immediately while cold and fizzy. If making ahead for a party, keep purée refrigerated and add seltzer just before serving to retain carbonation.