Blueberry Lemonade
A blueberry lemonade recipe made with a quick blueberry syrup, fresh lemon juice and cold water. Sweet-tart, bright violet and ready in 20 minutes.
Servings 6 glasses
Calories 112kcal
Cost $5
Equipment
- 1 Stainless steel saucepan
- 1 Fine-mesh sieve
- 1 Large pitcher
- 1 Citrus juicer
Ingredients
For the Blueberry Syrup
- 1 cup fresh or frozen blueberries no need to thaw
- 3/4 cup granulated sugar 150 g
- 3/4 cup water 180 ml
For the Lemonade
- 1 cup fresh lemon juice from about 6 lemons
- 3 cups cold water or sparkling water
To Serve
- ice cubes
- 6 lemon wheels
- whole blueberries for garnish
Instructions
Make the Syrup
- Add the blueberries, sugar and 3/4 cup water to a stainless steel saucepan.
- Heat over medium heat, crushing the berries, and simmer for 10 minutes.
- Pour through a fine mesh sieve into a large pitcher and press lightly.
- Let the syrup cool for 10 minutes.
Finish the Lemonade
- Stir in the fresh lemon juice and watch the color turn violet.
- Pour in the cold water and stir well.
- Add more water or a little sugar until the flavor tastes balanced.
- Refrigerate for at least 1 hour.
- Stir, pour over ice and garnish with lemon wheels and blueberries.
Notes
Use stainless steel, not aluminum. Add lemon juice to keep the color bright. Sparkling water works for the last 3 cups. Stir before pouring. Keeps 4 days in the fridge.
Nutrition
Serving: 240ml | Calories: 112kcal | Carbohydrates: 28.3g | Sodium: 1mg | Potassium: 5mg | Fiber: 0.3g | Sugar: 27g | Vitamin C: 9mg | Calcium: 1mg | Iron: 0.1mg
