Blueberry Lemonade. Tart lemon and sweet blueberries collide to form a delicious summer drink.

Welcome to day 5 of Berry Week 2020!

I’m joining 15 other berry loving food bloggers for a week of sharing recipes that celebrate all berries!

This week is all about berries! Blueberries, raspberries, strawberries, huckleberries, boysenberries, blackberries, any kind of berry. Share a new to your blog sweet or savory recipe using one or more berries.

It’s summertime, well almost, and lemonade is on people’s shopping list.

Iced tea and lemonade are so easy to make. I never understood why more people don’t make these at home. Unsweetened tea and herbal teas are just tea and water. The sweetened varieties are just as easy to make with a simple syrup.

I found by boiling water and sugar together, not just stirring in sugar after tea is finished works so much better.

The same holds true for lemonade.

Blueberry Lemonade
I boil the sugar, blueberries and lemon juice together. Strain out blueberry pulp and then add water. Easy and so good!

Hint: I use a potato masher to smash blueberries in the pan while they cook.

Blueberry Lemonade

Print Recipe

Servings 6 cups

Ingredients

1/2 cup sugar
1 cup lemon juice, fresh squeezed
1/2 cup blueberries, fresh or frozen
6 cups water

Instructions

In a 1-quart saucepan, whisk to dissolve sugar in lemon juice. Add blueberries and bring to a boil, stirring constantly. Smash blueberries as they soften. Cook about 4 to 5 minutes until most of the blueberries are pulp. Remove from heat, strain and cool.
Add water to cooled mixture. Serve over ice.

Thanks Christie from A Kitchen Hoor’s Adventures, Heather from Hezzi-D’s Books and Cooks and Ellen from Family Around the Table for hosting our event!