I am always looking for summertime thirst-quenchers, and this Blueberry Lemonade is perfect!
We’ve had an overabundance of blueberries the past few years and my freezer is full! I’m not complaining though because blueberries are wonderful in so many recipes. This recipe for Blueberry Lemonade only has four ingredients making it easy and economical. It can also be adjusted to your own preferences. If you want it more or less sweet, just adjust the sugar accordingly and the same for the lemons.
In a medium saucepan, add the sugar and water. Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved.
Add the blueberries and lemon juice. Return to a boil and cook until the blueberries begin to pop and the juices are beginning to release. I used frozen blueberries and it took 12-15 minutes. Remove from the heat and pour through a fine-mesh strainer or cheesecloth. You can take the back of a wooden spoon and press to release more juice. Depending on much you press them, it will make a thicker juice and small pieces of the pulp may escape, but I don’t mind that.
Pour into a pitcher, add 4 cups of water, and stir. Serve over ice.
- 2 cups blueberries, fresh or frozen
- 1 cup sugar
- 1 cup lemon juice, freshly squeezed
- 5 cups water, divided
- In a medium saucepan, add the sugar and 1 cup water. Heat, stirring constantly, until the sugar dissolves
- Add the lemon juice and blueberries to the saucepan. Simmer until the blueberries begin to pop and release their juices. Gentle press the berries to release even more juice.
- Strain through a fine-mesh strainer or cheesecloth.
- Pour into a pitcher and add 4 cups of water. Stir well.
- Serve over ice.
For another delicious summertime drink, try this Sima: Finnish Fermented Lemonade https://parsleythymelimoncello.com/2018/04/02/sima-finnish-fermented-lemonade/