Blueberry Lemonade Recipe

This should have been something I made in June, or July, because it would of quenched my unquenchable thirst during this brutal unforgiving summer. I personally like my juice to have some pulp in it, but for Mark’s sake, I poured it through a fine sieve. You can leave it pulpy if you’re into that kind of thing, like me.  This summer beverage can go far, I mean you can make this into endless drinks, for instance:  replace blueberries with strawberries, raspberries, mango, or pineapple and blackberries. Raspberry limeade could be next (stay tuned).

The blueberry inspiration came from my obsessive buying of fresh blueberries and stockpiling them in my fridge. I needed an excuse to tell Mark why I bought yet another blueberry basket. Besides eating them by the handful, I can’t seem to get enough of them in my yogurt and in my smoothies – so spiking them in lemonade just made sense to me. You’ll just have to trust me on this – it’s delicious.

Speaking of spiking, this lemonade wouldn’t be half bad with a little vodka or rum, if you’re into that kind of thing. Just thought it was worth mentioning.

The actual blueberry taste is very subtle and makes this lemonade unique – not to mention it has the most mesmerizing  jewel hue to it.

I used agave nectar in this recipe mainly because it’s already in liquid form and it is also sweeter than regular sugar, so you end up using less of it, which is always a good thing, right?

Ingredients – I used fresh blueberries, but I suppose thawed, frozen blueberries would work out great, too.

1 1/2 cups of blueberries

6 fresh lemons, juiced

1 cup of agave nectar

8 cups of water

Directions

In a large bowl, pour in water and the juice of 4 lemons. Using a food processor or blender, puree blueberries with the juice of 2 lemons. Pour puree into lemon water and then stir in the agave nectar. Add lemon peel rinds to the juice mixture and let juice (with blueberry pulp and lemon rinds) set for 5 minutes so all the flavors soak up nicely.

Pour juice through a fine sieve into a large pitcher to remove the pulp (Optional: leave pulp in and remove lemon peels and pour juice directly into pitcher). Taste juice and add more agave nectar according to your liking, recipe will make a lightly sweetened lemonade.  Serve over ice.

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