The classic and traditional Greek ouzo liqueur infused with Quebec wild blueberries and fresh basil for a refreshing flavour and beautiful colour. Gorgeous and delicious. The blueberries are then used to top Greek yogourt or vanilla ice cream for a very special treat.

We are all the product of so many different parts. So, I thought it would be fitting to marry two flavours, from two different parts of the world, both of which are integral to who I am. The first, ouzo from Greece. My parents’ homeland, the land of my cultural heritage, my family, and my deep-rooted identity. And second, blueberries from Quebec. My birthplace, and the province where I have lived my whole life. It seems fitting, especially as these two places share June 24th as a very special day. In Quebec, the National holiday of Saint-Jean-Baptiste is a day full of festivities. In Greece, the Christian holiday of the nativity of the Forerunner, John the Baptist, is a very important day in our Orthodox faith tradition, and is very celebrated.

Why I love this recipe

You may have already noticed that I love to play with ouzo, creating delicious cocktails such as cantaloupe frosty with ouzo and honeydew ouzo cocktail. This time, I used frozen blueberries and basil to infuse my ouzo with a delicious flavour and a stunningly gorgeous colour! Special sipping at its finest.

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Key ingredients

Frozen blueberries I like to use Quebec wild frozen blueberries, but you can use cultivated blueberries instead. The wild blueberries from Quebec are small, and really have a strong blueberry flavour. They are my favourite!

Ouzo This anise flavoured liqueur is unique and flavourful. It goes really well with a touch of flavour.

Fresh basil I use one or two basil leaves, depending on the size. I wash the leaves well and pat they dry before adding them to the ouzo.

Vanilla yogourt or vanilla ice cream, optional As a special treat you can use the ouzo soaked blueberries on top of vanilla or pain yogourt or vanilla ice cream. This makes a great simple treat.

How to make

Step 1
Combine the ouzo, frozen blueberries and basil in a jar and allow to sit in the refrigerator for at least 24 hours.

Step 2
To serve your ouzo, pour the liquid into small glasses and add 2 or 3 of the blueberries to the drink. Garnish with a small basil leaf if desired. Serve with a tall glass of cold water.

Step 3 – optional
If you want to get the most out of this recipe, add some of your ouzo soaked blueberries to a bowl of vanilla ice cream, or vanilla yogourt.

Helpful hints

Frozen blueberries work much better than fresh blueberries in this recipe. They give a deeper colour, a more pronounced flavour and they soak up more of the ouzo so the blueberries themselves end up being much tastier.

The ouzo drink has a beautiful colour and a subtle taste of blueberry and basil. The longer you let your drink infuse with the blueberries, the more pronounced the flavour will be.

I love to maximize my efforts, and refuse to let anything go to waste, especially when that anything is blueberries plumped up with ouzo. So the berries I use to flavour the ouzo are then used to top rich vanilla ice cream. I have to admit, the combination of the cool and creamy ice cream and the juicy, boozy blueberries is out of this world!

Frequently asked questions

Can I use fresh blueberries instead of frozen blueberries?

You can, but I much prefer the colour that the frozen blueberries give. The frozen blueberries also soak up so much of the ouzo, more than the fresh ones would. Good news, you can experiment with what you like best, and enjoy all your different attempts!

Do I have to serve the ouzo straight or can I mix it with some water?

Ouzo is often served mixed with some cold water; it is delicious this way but it does become an opaque white. This is called the “louche effect’ and occurs whenever water is combined with essential oils found in the ouzo. There is not enough water in the frozen blueberries to have this happen (your blueberry infused ouzo will remain clear) but if you then combine it with water you will likely get an opaque coloured drink. Maybe you prefer this! I suggest serving the ouzo separately in a shot glass, as I have pictured, with a tall glass of ice water. Each person can then decide how to deal with it 🙂

How to serve

This is a great sipping drink. I like to serve it with some mixed nuts, some of my easy and delicious Kefalotyri cheese crisps or Loukaniko with kefalotyri.

Are you thirsty for more? Check out these other amazing drinks made with ouzo and be sure to check out my collection of Best Greek ouzo cocktails.

Ouzo lemonade slushy A frosty concoction made with fresh and frozen lemonade, ouzo and simple syrup with a touch of mint.

Strawberry and watermelon frozen ouzo cocktail As tasty as it is gorgeous. Frozen strawberries and watermelon with ouzo make a really refreshing cocktail.

Ouzo lemonade Simple, and so flavourful. This drink wins over even those who say they don’t like ouzo! Be sure to give it a try.