Blueberry Limoncellos

Directions

1. 1
   To make simple syrup combine equal parts water and sugar stirred over heat and brought to a boil, then cooled to room temperature.
2. 2
   In a blender, whirl blueberries, simple syrup, and lemon juice with just enough limoncello to make a smooth slush.
3. 3
   (For a firmer slush, pour into a small bowl and freeze for up to 2 hours.
4. 4
   To store up to 2 weeks, put slush in a resealable freezer bag, seal, and freeze. To use, let stand at room temperature a few minutes to soften slightly.).
5. 5
   Divide berry slush among 4 tall glasses (8 to 12oz. size), add equal portions limoncello; fill with club soda.
6. 6
   Garnish with fresh berries on skewers; swizzle as you sip.