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in si de ha lto n. co m O ak vi lle B ea ve r | T hu rs da y, Ju ne 30 ,2 02 2 | 22 I'm on a mission to raise funds for Food4Kids. Imagine if we could ensure no kids in our communities go hungry. That should be a given where we live. Food4Kids provides packages of healthy food for kids aged 4-14 years with limited or no access to food each weekend. I donate a portion of all my real estate income to help in this struggle. Do you know anyone considering buying or selling a home that you could refer to James Stanley? Not only will they benefit from my award-winning real estate service, but a worthy cause will benefit as well. Thanks so much! Your Referrals Help Make sure kids don't go home hungry James James Stanley, B. Comm Sales Representative Member RE/MAX Hall of Fame o: 905. 842.7000 d: 905.464.2640 w: www.jamesstanley.ca Conditions apply. Contractual agreement required Real Estate Advertorial Beckon twilight with a tasty summer cocktail Perhaps nothing is more relaxing on a warm summer night than sipping a cocktail as the sun sets. Some cock- tails, such as the following recipe for "Blueberry Crush" from Susan Elia MacNeal's "Infused: 100+ Recipes for Infused Liqueurs and Cocktails" (Chronicle Books), even evoke the twilight hours of summertime with their unique look. Blueberry Crush (Serves 1) • 4 or 5 ice cubes • 2 blackberries • 2 blueberries • 2 raspberries • 3 ounces Blueberry Vodka (see below) • Dash of lime juice • 1 cup cracked ice • 1⁄2 cup sparkling water or club soda (optional) Place the ice cubes in a chilled old-fashioned glass. Place the berries in a small bowl and crush with a fork. Add to a shaker with the vodka, lime juice and cracked ice. Shake for 10 to 15 seconds, then strain over the ice cubes. For a lighter version of the drink, add club soda. Blueberry Vodka Editor's Note: If you want to skip the four-month wait for DIY Blueberry vodka, it's available from brands like Smirnoff. • 1 750-ml. bottle of vodka • 1 quart fresh blueberries • 1⁄4 to 1 cup Sugar Syrup (optional) Decant the vodka into a clean 2-quart glass container with a tight-fitting lid. Soak the original bottle to remove the label. Let dry. If using frozen berries, allow them to thaw. Place the fresh or thawed frozen berries in a bowl, crush with a fork and add to the vodka. Allow the vodka to infuse away from direct sunlight and intense heat for 3 months. Shake the container a few times each week. When you're satisfied with the intensity of flavour, strain the liqueur through a metal sieve into a bowl. Discard the berries. Add the sugar syrup to taste, if desired. Using a funnel, pour the liqueur into the original bottle (or another container). Label with the name of liqueur and the date. Age for 1 month away from light and heat. Sugar Syrup • 1 cup water • 2 cups granulated sugar Put the water in a small saucepan. Add the sugar. Bring the water to a boil while stirring. Reduce the heat and con- tinue to stir until the sugar dissolves. Cool to room tem- perature. Select a clean container that will hold at least 11⁄2 cups. Using a funnel, pour the sugar syrup into the container, seal and store in the refrigerator for up to six months. (MCC)