This post contains affiliate links. All photos are mine and should not be used without permission.
Blueberries were never a fruit I had a lot of when I was growing up. Strawberries, yes. Cantaloupe, yes. Watermelon, always. But blueberries were one of those fruits that went bad quickly and were more expensive than the rest, so we just didn’t have them very often. That was, until now. Now that my dad has 6 blueberry bushes, we are set for any blueberry recipe or snack we could ever want. So this summer, my mission in life is to find as many ways as possible to use those prolific blueberries.
This tangy lemonade has a sweet blueberry addition that creates a unique and refreshing flavor that’s perfect for cooling off during the summer months.
The Pioneer Woman's Blueberry Lemonade
This tangy lemonade has a sweet blueberry addition that creates a unique and refreshing flavor that's perfect for cooling off during the summer months.
Blueberry Syrup
- 4 cups fresh blueberries
- 1/2 cup sugar
- 1 lemon (juiced)
Lemonade
- 6 cups sugar
- 24 lemons (juiced)
- For the blueberry syrup: Put the blueberries, sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes.
- Strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill down fast).
- For the lemonade: Mix the sugar with 6 cups of tap water and stir until the sugar is dissolved to make a simple syrup.
- Pour the lemon juice into a large vat. Pour in three-quarters of the simple syrup and 8 cups of water (give or take). Add the blueberry syrup, stir it around and then give it a taste. Add more simple syrup if it needs sweetness, or more water if it needs dilution. Top up with lots of ice before serving.
Products Used:
If you’d like to see more recipes like this, follow me on Facebook!
