Classic combo meets classic summertime. Sweet berries and tart lemon are a match made in glassware, and this blue-tiful Blueberry Lemonade is as sippable as it is presentable. Prep a big batch for parties and picnics, or savor it solo in the shade.
Jump to:
Reader, check in on your palate. We are all well aware there’s food we loathed in our youth that we’re now obsessed with. Brussels sprouts, asparagus, and many other vegetables usually top the list. For some it’s a texture thing, a la tapioca or rice pudding; for others, it’s the smell (e.g. anything even remotely fishy sets them off.)
I have a friend who really had a thing against blueberries for like, 40 years. It was the one, lone fruit she didn’t want to eat. She avoided anything with a critical mass of blueberries, like pie. She might eat a blueberry muffin if it was the only thing left at a continental hotel breakfast, but it was never, ever going to be her first choice.
So, a couple summers ago, she agrees to go on a date to pick berries (just as it was reaching peak Insta-popularity) and finds the person she’s on the date with is, let’s just say, completely devoid of any social skills. In order to keep herself from one-sided rambling to fill the awkward silences, she starts popping blueberries in her mouth and whaddya know? She discovers she actually frickin’ loves fresh blueberries.
Love lemonade? Us too!! Click to browse our favorite lemonade recipes.
Point is, check yourself. Had she been there with someone whose personality was anything spicier than mayonnaise, she may never have discovered her change of heart about these plump little puppies. I’m not suggesting that you revisit foods that literally trigger your gag reflex, but if there’s something out there you just aren’t partial to, give it another whirl.
So let’s all raise a glass of blueberry lemonade to learning something new about yourself long after you thought it was possible. (And fear not, Reader, she eventually found love and happiness with someone who can carry a conversation and pick berries at the same time.)
How to Make Blueberry Lemonade
If your idea of a perfect pint is full of blueberries and not beer, then this summertime sipper is for you! Easy to make and easier to drink, Blueberry Lemonade is ripe for mocktails, cocktails, popsicles or just kicking back and relaxing. No simple syrup needed – blend, strain and mix. Got more berries? Garnish for a pretty treat.
For an interactive recipe post, click here to view the web story!
- Puree. Combine blueberries, sugar, and water in a blender or food processor. Blend until very smooth.
- Strain. Strain the blueberry puree to remove large solids.
- Mix. Mix blueberry puree, lemon juice, and water in a pitcher. Chill, or serve right away over ice.
Tips for Making This Recipe Perfectly
- Gently roll lemons under your palm on the counter a few times before juicing – it will loosen the membranes and making juicing easier.
- Don’t push the solids through when straining. Gently mix the content of the strainer with a spoon to help the straining process, but don’t push the skins through.
- No simple syrup required! Just puree the sugar with the blueberries – it will quickly dissolve.
Make It Your Way
Minty fresh! Add ½ cup fresh mint leaves to the blueberries and sugar before pureeing and straining.
Cut the sugar. The sugar can be reduced to ¾ cup (the lemonade will be on the tart side, but still delicious) or substitute ½ cup honey for the sugar. Add the honey along with the lemon juice, not to the blueberries.
More Simple, Sophisticated Lemonades
Did you make this Blueberry Lemonade? I’d love to know how it turned out! Leave a comment and a rating below.
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
Recipe
Blueberry Lemonade
Print Recipe Rate this Recipe Pin RecipeRecommended Equipment
- Blender
- Mesh Strainer
Ingredients
- 2 c blueberries
- 1 c sugar, or ⅔ c honey
- 6 c water, divided
- 1.5 c lemon juice, fresh squeezed
Instructions
- Combine the blueberries, sugar, and 2 cups of water in a blender. Blend until very smooth, 30-45 seconds.
- Nest a strainer over a pitcher or a 2-cup measuring cup. Strain the solids.
- Transfer the strained puree to a pitcher if needed. Add the lemon juice and the remaining 4 cups of water. Mix until well combined, then serve over ice. Garnish with blueberries and lemon wheels if desired.
Notes
- Variation: add ½ c mint leaves to the blueberries before pureeing.
Leave a Reply