Homemade blueberry lemonade is an easy non alcoholic recipe that is not only great for kids but also for baby showers. Simply gather some blueberries, lemons, sugar, and ice and I’ll show you how to make the best summer drink your family and friends have tasted!
- 1 cup granulated sugar
- 2 1/2 cups filtered water
- 2 cups fresh or frozen blueberries, rinsed
- 1 1/3 cups freshly squeezed lemon juice (from 7 large lemons)
For the Garnish
- 4 lemon slices
- 12–16 blueberries
- 7 ice cubes per glass
Making the Simple Syrup
- Place 1/2 cup of sugar and 1/2 cup of water in a small saucepan set over medium high heat. Stir until the sugar dissolves, roughly 3 minutes, then remove from the heat and pour into a shallow container to speed up the cooling. Refrigerate until ready to use.
Making the Blueberry Juice
- Bring the blueberries, 1/2 cup of sugar, and 1/3 cup of lemon juice to a boil in a medium saucepan, then reduce the heat and simmer for 4 minutes. Mash them up a bit with the back of a large metal spoon. You should end up with just under 2 cups of blueberries.
- Line a metal strainer with cheesecloth and place it over a bowl. Hold the strainer with one hand and carefully pour the blueberry mixture with the other.
- Push down the blueberries with a large metal spoon to extract as much blueberry juice as possible. You should get 1 cup of blueberry juice.
- Remove the cooked berries from the cheesecloth and set aside for another use.
- Pour the hot blueberry juice into a shallow container and place in the freezer to cool for 10 minutes.
Making the Lemonade
- Halve the lemons and juice them with a citrus reamer to get 1 cup of juice. Make sure to remove any seeds or excess pulp from the juice.
- Measure out 2 cups of filtered water to reserve for later.
Preparing the Garnishes
- Slice the lemon into thin wheels. Select the best four slices and remove the seeds, then cut a small slit in each slice so it will sit nicely on the rim of the glass.
- Set aside 12 to 16 plump blueberries.
Making the Blueberry Lemonade
- Pitcher Method: Pour 1 cup of simple syrup, 1 cup of freshly squeezed lemon juice, 1 cup of blueberry juice, and 2 cups of filtered water into a large pitcher and stir to combine.
- Glass Method: Pour about 1/3 cup each of simple syrup, lemon juice, and blueberry juice into a 15.5 ounce highball glass. Then pour in 1/2 cup of filtered water and stir.
- Garnish each glass with 7 ice cubes, a lemon wheel, and 3 to 4 plump blueberries. Serve immediately before the ice melts, as it will water down the drink.
- This keeps in the fridge for up to 4 days in a covered pitcher.
- Keep the cooked blueberries to use as jam. You should get about 1/2 cup.
- Want to make this for a baby shower or a party? Just quadruple the recipe and it will make 20 cups.
- Use room temperature lemons are easier to squeeze and yield more juice.
- To catch more blueberry seeds and pulp and to aid in the clean up process, line a metal strainer with cheesecloth.
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Keywords: non alcoholic, homemade, summer