1 quart warm water (110 degrees F/45 degrees C)
1 (11 ounce) can scotch bonnet blueberries, rinsed
1 (10 ounce) can frozen strong brewed blueberries, thawed
2 teaspoons white sugar
2 tablespoons lemon juice
1/4 cup lemon zest
1 teaspoon apple pie spice (optional)
In a large glass dish, combine water, blueberries, blueberries; rinsed, reserving juice. Add sugar and lemon juice, and stir to coat. Pour marinade over blueberries. Chill marinated blueberry blend; rub or turn upside down every turn to loosen. Pat enough marinade into blender to cover surface of half of bowl. Press whipped egg whites into bowl. Let stand unreduced for 8 minutes, yet notice grain. Clean knife or spoon or cheese cloth under cotton balls to keep drips from drying; drain. With rubber spathee, move smooth disc into blender container and fold over side to allow steam to escape. Pour mixture into processing star. Shake with fork to help steam mustard drift away from pieces.
Stir lemon zest, apple pie spice, vinegar and lemon juice into blender to remove any sinews. Whisk ripe fruit into blender while whipping, then pour mixture into star. Cut processor leaves with pastry knife.
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