Blueberry Lemonade

Celebrate summertime with a cold glass of Blueberry Lemonade, made with only fresh ingredients and packed with vivid blueberry color!

Course Drinks

Cuisine American

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Prep Time 10

Additional Time 1

Total Time 1 10

Servings servings

Calories 224kcal

Author Jennifer

Ingredients

BLUEBERRY PUREE:

2 cups fresh blueberries
1 cup granulated sugar
1 cup water

HOMEMADE LEMONADE:

8 cups of water divided
1 cup of sugar
Zest of 2 lemons
1 ½ cups of lemon juice about 8 lemons
2 cups of ice cubes

GARNISH:

Fresh blueberries
Lemon slices

Instructions

Place the blueberries, sugar and 1 cup water in a blender. Blend on medium-high speed for about 1 minute, until the blueberries are completely pureed. Set aside.
Pour 3 cups of water and 1 cup of sugar into a saucepan. Bring to boil. Boil for 5 minutes.
Remove pan from heat, add lemon zest into the sugar water. Let sit for 5 minutes or cooled to room temperature! Sometimes, I just put the pan in the fridge to cool it down faster!
In a large pitcher or jug, add the blueberry puree, lemon juice and the remaining 5 cups of water. Pour COOLED sugar water over a strainer into the pitcher/jug, the strainer will catch the lemon zest. Discard the lemon zest.
Add ice and refrigerate for at least 30 minutes before serving! Pour over ice and serve with a lemon slice and fresh blueberries!

Notes

Freeze Puree. Blueberry puree can be frozen in a freezer-safe container for up to 6 months. So make the most of the blueberry season and enjoy this blueberry lemonade recipe any time of the year. Just defrost the puree in the refrigerator overnight.
Cool Lemon Sugar Water. Make sure the sugar water is completely cooled to room temperature before you pour it into the pitcher! To help it cool down faster, you can place it in the fridge instead of the countertop.
Fresh is Best. You simply must use freshly squeezed lemon juice for blueberry lemonade! Lemon juice from concentrate or from those little plastic bottles just won’t do the trick. You’ll end up with an artificial-tasting lemonade that way.
Puree Thoroughly. Puree blueberries, sugar, and water until smooth. A thoroughly mixed puree will help the sugar to dissolve and perfectly sweeten the berries.
Don’t Skip Straining. Remember to strain the zesty sugar water when you pour it into the pitcher. That way, the lemon zest doesn’t make its way into your lemonade.
Store. Leftovers store for 7 days in the refrigerator.

Nutrition