Blueberry Lemonade
Blueberry lemonade made with a simmered fresh blueberry syrup, lemon juice, and cold water, served over ice.
Equipment
- Medium saucepan
- Fine sieve or cheesecloth
- Large Pitcher
Ingredients
Main Ingredients
- ½ cup granulated sugar
- 1 cup water for the syrup
- 1 cup fresh blueberries
- ¾ cup freshly squeezed lemon juice
- 5 cup cold water to finish the pitcher
Instructions
Cooking
- Make the syrup base. Stir the sugar into 1 cup water in a saucepan over medium heat until dissolved.
- Simmer. Add the blueberries and bring to a boil, then simmer 3 to 4 minutes until they break down.
- Strain. Press the mixture through a fine sieve and cool the syrup.
- Mix. Whisk the syrup, lemon juice, and 5 cups cold water together in a large pitcher.
- Chill. Refrigerate until very cold, about 1 hour.
- Serve. Pour over ice and garnish with extra blueberries.
Notes
Substitutions: Swap part of the cold water for sparkling water for a fizzy version.
Tips: Freeze blueberries to use as ice cubes. Stir the pitcher well before serving since the syrup can settle.
Storage: Refrigerate in a covered pitcher for 3 to 4 days.