I really don’t know what I love most about this bright and beautiful blueberry lemonade.
The vibrant blueberry syrup is sweet, stunning, and as picture-perfect as it gets. And the lemon is just the right amount of tart.
If you need me, I’ll be in the hammock with my new favorite drink in hand. Happy sipping!
Why You’ll Love This Blueberry Lemonade
This stunning summer refresher combines the natural sweetness of ripe blueberries with the bright tang of freshly squeezed lemon juice.
The result? A delightfully refreshing beverage that looks as good as it tastes!
Here’s why I’m sure it’ll be on your permanent summer drink menu:
Beautiful Color: The deep purple hue of blueberry lemonade is visually stunning and makes for an eye-catching beverage to serve at parties or gatherings.
Unique Flavor: Blueberries add a subtle, sweet berry flavor that complements the tart lemon, creating a refreshing twist on classic lemonade.
Versatile Drink: Serve it as is, tweak it with more or less lemon, or add sparkling water for a fizzy spin. You can also make it a cocktail with vodka or rum.
Easy Entertaining: A pitcher of homemade blueberry lemonade is an effortless way to impress guests at backyard barbecues, picnics, and pool parties.
Ingredients
To make this gorgeous lemonade, you need fresh fruit and sugar. Add some water, and it’s ready to serve.
Here’s the shopping list:
- Fresh Blueberries: Plump, juicy berries with plenty of sweet-tart flavor, be sure to use the ripest, freshest berries around.
- Granulated Sugar: Pure sweetness to balance the pucker of the lemons.
- Water: The foundation of the syrup and lemonade. Without it, the flavors would be too strong.
- Freshly Squeezed Lemon Juice: Bright, zippy citrus from real lemons gives the best flavor. Avoid bottled juice.
- Lemon Slices and Fresh Blueberries: The final flourish. Sunny lemon rounds and a scattering of whole berries make each glass Insa-worthy.
How to Make Blueberry Lemonade
Whether you’re lounging by the pool, hosting a backyard BBQ, or just need a break from the summer heat, this blueberry lemonade is sure to hit the spot.
Here’s how to make it:
1. SIMMER. Boil, then simmer the blueberries, sugar, and water until thick. Strain and cool the syrup.
2. STIR. Mix the lemon juice with the blueberry syrup and water. Chill for 30-60 minutes.
3. SERVE. Stir the lemonade and serve over ice with lemon slices and fresh berries for garnish.
Tips For the Best Blueberry Lemonade
The key to making lemonade at home is to taste and adjust as you go. That way, it’s exactly how you like it!
Here’s a few more tips to keep in mind:
- Use fresh fruit. Fresh berries have the best flavor and color. And there’s no substitute for freshly squeezed lemon juice.
- Chill well. The syrup should be cold before you mix it with the lemon juice, so it’s best to make it a day or two in advance. And the drink should be well chilled before serving.
- Get fancy with the garnish. Add fresh fruit, mint sprigs, edible flowers, and more! You can also try using frozen blueberries instead of ice so it doesn’t get watered down.
- Make ahead. The blueberry syrup can be made ahead of time and refrigerated for up to 1 week.
- Strain or not. For a smooth lemonade, strain out the blueberry skins and seeds. Or leave them in for more fiber and nutrients. It’s up to you.
- Use frozen in a pinch. If you don’t have fresh, frozen blueberries work well, too. Add them to the saucepan with the sugar and half the amount of water (frozen berries contain more moisture). Add more water as needed.
Recipe Variations
As delicious as this is, you might want some variation after the third or fourth pitcher. So, here’s a few fun ideas:
- Add herbs. Infuse the blueberry syrup with lavender, mint, or thyme for an herbal twist.
- Make fizzy. For a sparkling variation, use soda water or tonic water in place of some of the regular water. I suggest half and half, but it’s your choice.
- Spike it. Add a shot of vodka, gin, or white rum to each glass for a refreshing adult blueberry lemonade cocktail.
- Make it fruity. Add strawberries, raspberries, or even blackberries to the syrup.
- Try honey. It’ll add a honey flavor, which I find super pleasant.
- Go for an Arnold Palmer. Swap out some of the water for iced tea.
More Summer Drinks To Try
Orange Crush Cocktail
Watermelon Slushie
Orange Creamsicle Smoothie
McDonald’s Iced Coffee
Blueberry Lemonade
4
servings15
minutes15
minutes206
kcalThe vibrant color and sweet-tart taste of this homemade blueberry lemonade make it the only summer sipper you need this year.
Ingredients
- For the Blueberry Syrup
2 cups fresh blueberries
1/2-1 cup granulated sugar
1 cup water
- For the Lemonade
1 cup freshly squeezed lemon juice ( about 6-8 large lemons)
4-5 cups cold water
Ice
Lemon slices and fresh blueberries for garnish
Instructions
- Make the blueberry syrup: In a medium saucepan, stir the blueberries, sugar, and 1 cup of water over medium heat. Bring to a boil, then reduce the heat to low and simmer for 5-10 minutes, stirring frequently, until the blueberries burst and the syrup thickens.
- Remove the pot from the heat and strain the blueberry syrup through a fine mesh sieve into a heatproof bowl, pressing on the solids with a spatula to extract as much syrup as possible. Discard the solids and let the syrup cool to room temperature.
- In a large pitcher, combine the blueberry syrup, freshly squeezed lemon juice, and 4 cups of cold water. Stir well, taste, and add more water if desired.
- Chill the blueberry lemonade in the fridge for at least 30 minutes. Stir well before serving.
- Serve the lemonade over ice and garnish with lemon slices and fresh blueberries if desired. Enjoy!
Notes
- Adjust the amount of sugar based on the sweetness of the fruit and how sweet/tart you want the finished lemonade.
- The blueberry syrup can be made ahead and refrigerated for up to 1 week.
- For an adult version, add a shot of vodka, gin, or white rum to each glass.
Could I use dried cranberries?
Hi Juliet!
You can certainly give it a try 🙂
You’ll need to rehydrate the fruit in water first.
I suggest bringing 1 cup of dried cranberries to a simmer with 1 cup of water. Mix it then turn off the heat, cover the pan, and let it steep for 15-30 minutes. They’re ready when they’re nice and plump.
Add 1/2-1 cup of sugar and 1 more cup of water to the pot and warm it again until the liquid thickens.
Strain out the solids, cool, then use it in the lemonade.
Just keep in mind that cranberries are very tart. Much more so than blueberries, so you might need extra sugar.
Hope this helps!
Then
Why is it that some recipes are allowed to be printed and others are not?
Frustrating.
Can you use frozen blueberries?
Hi Julie!
Yes, you can use frozen. Add the same amount to a saucepan with 1 cup sugar and half the amount of water (frozen berries contain more moisture).
Add more water as needed.
Looks so beautiful and sounds “insanely good”!