 | Blueberry Gin SauceLaura Aidan / Owner, Prohibition Creamery, Austin, TX |
| • | 4 oz. Texas-based Treaty Oak Distilling’s Waterloo No. 9 Gin |
| • | 30 oz. The Perfect Purée Blueberry Puree, thawed |
| • | 1/2 cup granulated sugar |
| Method: | |
| 1. | In a bowl whisk together sugar and gin. Set aside until sugar is dissolved. Add Blueberry Puree and stir until well blended. Pour into squeeze bottles for serving and keep refrigerated. |