Ditch the drink mix and make a refreshing pitcher of homemade Sparkling Blueberry Lemonade from freshly squeezed lemons and a homemade blueberry syrup.
One thing I love during summer is fresh lemonade. My parents made pitchers of lemonade using drink mix growing up, which I also enjoyed, but nothing tastes as refreshing as freshly squeezed lemons. I’m not talking about lemon juice in a cute lemon-shaped container. I’m talking about fresh fruit, the real deal. Maybe it’s because you spend all that time (and muscle) producing enough lemon juice, you appreciate it more. And I know they make special tools to make it easier on your arms, but when I’d only use it a few times a year, it’s not worth taking up space in my kitchen. On the flip side, I own about 7-8 handheld juicers, most of which are for photography purposes, but um I guess I really like juicers.
I made Sparkling Blueberry Lemonade simply because I had leftover blueberries to use up from my honey blueberry oatmeal bars and no bake blueberry cheesecake pie. You can use any summer fruit you may have on hand – strawberries, raspberries, cherries, even peaches. I made my drink a little more special using seltzer for some added bubbles (hence sparkling), but you can use regular water like traditional lemonade.
I personally love my lemonade on the tart side. I don’t want it to be lemon water; I want it to make my lips pucker. My parents and I always fought over how to make lemonade. They wanted to add more water to tame the lemon juice. I wanted more lemon flavor. That’s why my recipe is more of a guideline because your taste may vary. Plus if your blueberries are very sweet, you may not need as much sugar or may need to add more water.
Not in the mood for lemonade? Check out my Blueberry Cream Soda Floats and Watermelon Blueberry Sangria for more blueberry drink ideas.
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 cup freshly squeezed lemon juice (roughly 8 lemons)
- 1 cup seltzer water
- In a large saucepan, bring blueberries, sugar, and water to a boil. Boil for 5 minutes or until the blueberries are cooked down and the mixture thickens. Remove from the heat and pour through a fine mesh strainer into a bowl, squeezing out as much liquid as possible and discarding the solids left behind. Cool until room temperature.
- In a large pitcher, mix together the blueberry syrup and lemon juice. Chill until cold. Right before serving, add seltzer.
Because tastes in lemonade vary, once you add the seltzer, taste it. If it's too tart, add more seltzer.