Blueberry Lemonade

Before we dive into today’s recipe on this beautiful Sunday morning I need to give ya’ a little backstory on this Blueberry Lemonade.

First, my daughter Summer suggested I use raspberries instead of blueberries.

Her argument was that blueberries belong in cakes or muffins only.

I suggested she try it before coming to such outrageous conclusions.

Let me explain a little about Summer.

She’s my biggest critic, has absolutely no problem telling me if a recipe doesn’t work, or isn’t good enough to share with y’all!

I often have to ignore her because she has convinced herself that she’s a professional food critic. lol

Did I mention she has mastered like five recipes? Okay, I’ll give her ten!

Grant it, she cooks all the difficult recipes like gumbo. She likes a challenge.

She said she’s a professional eater, not cooker.

Let’s get to making this recipe so I can tell y’all how Summer wouldn’t stop drinking all of the lemonade.

First we’re gonna start with a quick blueberry simple syrup.

We just take frozen blueberries, sugar, and water.

Bring the mixture to boil, reduce heat, and simmer for about five minutes.

Allow the mixture to cool about fifteen minutes then place into a blender.

Blend the mixture then strain it into a pitcher.

Next, mix the lemon juice and water with the simple syrup.

Mix everything well and place into the refrigerator to chill.

I would suggest you don’t add ice to the lemonade until ready to serve because we want it full strength, not diluted.

I always add ice directly to the glasses, not the whole pitcher.

Lastly, pour the lemonade into pretty glasses, garnish with fresh blueberries, and lemon wedges.

I wanted to suggest that you double the recipe if you have a reformed anti-blueberry lemonade drinker in your home.

Summer told me that it’s the best lemonade she’s ever tasted.

Mind you, she says that about everything that I make that she loves. lol

I must admit this Blueberry Lemonade is pretty delicious.

It has the perfect amount of blueberry and lemonade flavor. The perfect balance.

I hope you enjoy it as much as Summer and I did.

Blueberry Lemonade

Prep Time: 5 mintues

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4-6

Ingredients:

7 cups water

10 ounces lemon juice

fresh blueberries to garnish

lemon wedges to garnish

mint to garnish

ice

For the Blueberry Simple Syrup:

2 cups blueberries, frozen

2 cups water

1 1/2 cups sugar

Directions:

Take the simple syrup ingredients and place into a sauce pan.

Bring to boil, reduce heat, simmer for about five minutes.

Turn off fire and allow mixture to sit about 15 minutes.

Place into a blender and blend well.

Strain through a mesh strainer into a jug, using the back of a spoon press juice threw, discard pulp solids.

Add lemon juice and water to simple syrup. Stir well, Chill.

Serve over ice and garnish with mint and lemon wedge.

NOTE: I would suggest against adding ice to the pitcher as it dilutes the lemonade.