Blueberry Lemonade Ingredients :
1 cup plus 2 tbsp. granulated sugar
2 cups water
1 pint fresh blueberries
1 1/2 cups freshly squeezed lemon juice (from about 10 big lemons, including pulp but not seeds) First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. In a blender or food processor, puree the blueberries with 2 tablespoons of sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water. Makes base for 12 servings. For a more subtle blueberry flavor, you can gently mash the berries in a bowl instead of pureeing them. Toss a handful of whole blueberries into the pitcher as a garnish.
1 cup plus 2 tbsp. granulated sugar
2 cups water
1 pint fresh blueberries
1 1/2 cups freshly squeezed lemon juice (from about 10 big lemons, including pulp but not seeds) First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. In a blender or food processor, puree the blueberries with 2 tablespoons of sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water. Makes base for 12 servings. For a more subtle blueberry flavor, you can gently mash the berries in a bowl instead of pureeing them. Toss a handful of whole blueberries into the pitcher as a garnish.
