Blueberry Lemonade
There's just something good and right about this beverage. It is not a "sit in the air conditioning" kind of drink--must be sipped outdoors.
Blueberry Lemonade
1 cup sugar
6 cups water
Lemon zest from 1 lemon, finely grated
1 pint blueberries, rinsed
1 cup fresh lemon juice (about 6 large lemons)
Ice
Fresh mint sprigs, optional
Original recipe: Mix the sugar, water, and lemon zest in a saucepan. Warm over medium-high heat, stirring to dissolve the sugar. Once the sugar has completely dissolved, remove the pan from the heat and pour the mixture into a large glass pitcher. Refrigerate for at least one hour. Meanwhile, make sure all the stems have been picked off the blueberries. Combine the berries with the lemon juice in a blender and puree. Add to the pitcher and stir well to blend. Skim the excess blueberry skins off the top, or pour the lemonade through a sieve to remove all the skins if desired. The lemonade can be fully prepared and refrigerated the day before serving. Pour lemonade over tall ice-filled glasses, garnish each one with a sprig of mint, and serve. Yield: 6 servings.
Lisa's shortcut recipe: In a blender, combine the fresh lemon juice, sugar, the blueberries, and a cup or so of water. Blend. Pour into a pitcher and then add the rest of the water. (I often measure out ice water to cool the lemonade down more quickly.) I don't bother to skim off the berry skins. That's good fiber. Refrigerate for an hour and then serve.
For 400 more (!) five-ingredients-or-less easy summer recipes, head over to Rocks in my Dryer. Also, check out the recipes on my site, too!
Blueberry Lemonade
1 cup sugar
6 cups water
Lemon zest from 1 lemon, finely grated
1 pint blueberries, rinsed
1 cup fresh lemon juice (about 6 large lemons)
Ice
Fresh mint sprigs, optional
Original recipe: Mix the sugar, water, and lemon zest in a saucepan. Warm over medium-high heat, stirring to dissolve the sugar. Once the sugar has completely dissolved, remove the pan from the heat and pour the mixture into a large glass pitcher. Refrigerate for at least one hour. Meanwhile, make sure all the stems have been picked off the blueberries. Combine the berries with the lemon juice in a blender and puree. Add to the pitcher and stir well to blend. Skim the excess blueberry skins off the top, or pour the lemonade through a sieve to remove all the skins if desired. The lemonade can be fully prepared and refrigerated the day before serving. Pour lemonade over tall ice-filled glasses, garnish each one with a sprig of mint, and serve. Yield: 6 servings.
Lisa's shortcut recipe: In a blender, combine the fresh lemon juice, sugar, the blueberries, and a cup or so of water. Blend. Pour into a pitcher and then add the rest of the water. (I often measure out ice water to cool the lemonade down more quickly.) I don't bother to skim off the berry skins. That's good fiber. Refrigerate for an hour and then serve.
For 400 more (!) five-ingredients-or-less easy summer recipes, head over to Rocks in my Dryer. Also, check out the recipes on my site, too!
10 comments:
Sounds yummy!
Good to hear from you Lisa!
Sounds delicious, I will be writing this one down!
Yes, I will be trying this one out. Thanks!
Sounds really good! I plan to try this and take it to a picnic this weekend. Thanks!
I'm always on the lookout for fun, refreshing summertime drinks. This one sounds great!
going to make some today!!!
Thanks
I'm gonna save this one. Sounds perfect for the HOT summer in the South! And my kids will love it.
Thanks for sharing this -I'm trying to find ways to introduce blueberries into our lives....
This sounds great! Lemonade is my husband's hands-down favorite drink, but I've never been such a big fan. This definitely sounds like something we'd both LOVE! I hope I get to try it soon.
You are my blueberry hero, a blueberry go-to-girl...maybe even...a blueberry goddess.
Thanks for these recipes! I plan to make yours and Andrea's blueberry muffins today--dueling muffins at the Kroeker house.
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