My blueberry lemonade uses a fresh or frozen blueberry simple syrup for a stunning flavor and color. It's refreshing and perfect for summer, and it tastes great spiked too! Recipe includes a how-to video!
Combine 1 cup of water (236ml), blueberries, and granulated sugar in a saucepan over medium-low heat.
6 cups water, 2 cups blueberries, 1 cup granulated sugar
Cook, stirring occasionally, until sugar is dissolved and blueberries release their juices (they will become very soft and tender and the liquid will become very blue!). This may take 10 minutes or even longer.
Pour blueberries and liquid through a fine-mesh strainer into a heatproof pitcher (or other bowl that you can easily pour into the pitcher). Use a spatula to press the berries to press through as much juice as possible. Discard remaining solids.
Add lemon juice and remaining 5 cups water (1.18L) and stir well.
1 cup lemon juice – fresh-squeezed is best!
Pour over ice and serve immediately or refrigerate until chilled before serving. Always stir blueberry lemonade before stirring. Enjoy!
Notes
Lemons
This is typically about 6 medium-large lemons for me. Bottled lemon juice can be substituted but will yield a flavor that’s not as pure and fresh.
Storing
Store in a covered pitcher in the refrigerator for up to a week. Always stir before serving.