Bleuetière Marland’s Blueberry “Lemonade”

August is already drawing to a close—and with it, blueberry season. To enjoy it to the very end, we’re teaming up once again with Tastet to take you to Sainte-Marie-de-Beauce, to Bleuetière Marland, a member of the Aliments du Québec au menu program. Today, they’re sharing a delicious blueberry “lemonade” recipe.

When Anne Marcoux joined the family business founded by her parents, Alain Marcoux and Sylvie Ferland, she made it her mission to expand the farm’s agrotourism offerings. In addition to pick-your-own berries, a fresh vegetable stand, and maple production, the Blueberry Farm now also features an ice cream counter, a mini farm, and a Neapolitan pizza counter.

Pizza chef Stéphane Fortier—Anne’s partner and newly joined associate (proof that everything stays in the family!)—builds his menu around ingredients grown right on the farm or sourced from regional producers and artisans: Fromagerie de l’Isle aux Grues, Porc de Beaurivage, Viandes St-Hilaire, Frampton Brasse brewery, and more. No wonder the place is part of the Aliments du Québec au menu program!

To mark the end of summer, Anne and Stéphane came up with a tasty blueberry “lemonade,” using sea buckthorn juice* as a local alternative to lemon juice, maple syrup for sweetness, and a touch of garden basil for fragrance.

Cheers!

*If you can’t find fresh sea buckthorn juice, you can replace it with rhubarb juice, half the amount of cranberry vinegar, or Quebec sumac (vinegar sumac) powder.

Photo Credit : Madeleine Plamondon