Homemade Blueberry lemonade is a refreshing and flavorful beverage perfect for any occasion. The tangy sweetness of fresh lemons and the juicy goodness of ripe blueberries creates a unique twist on classic lemonade. With just a few simple ingredients and minimal prep time, you can whip up a batch of this amazing drink that's sure to please a crowd.
When it's hot outside, there's nothing quite like sipping on a refreshing glass of lemonade. It might just be the nostalgia of childhood but there's also something comforting about a homemade glass of lemonade filled with ice. During the summer months, the produce is extra fresh and flavorful, making it the perfect time to get creative with crafting your own drinks. It's an easy way to bring a smile to everyone’s face and it takes less than 20 minutes to make this delicious drink completely from scratch.
For this recipe, I used a reduction made from fresh blueberries and added it to my perfect lemonade recipe. What makes it so perfect, you ask? It's perfect because it balances sweetness and tart flavors. Some lemonades can be overly sugary and some are even grainy from all the sugar. For my perfect lemonade base, you'll be making a simple syrup to ensure all the sugar is broken down and your drink is perfectly smooth just like you'd get from the store or a restaurant. It's a quick extra step that makes a world of difference.
If you love all things blueberry, use the leftover blueberries and lemons to make my Blueberry Lemon Float! If you're hosting a party and need more drink options, be sure to check out my drink ideas for more fresh recipes such as my easy Watermelon Mocktail and this Summertime Virgin Sangria!
Why You'll Love It
Refreshing- You'll love the extra burst of fruity flavor that comes from adding blueberries. The combination of blueberries and lemon is not only a winning pair when it comes to drinks, but also in various other recipes such as Blueberry Pie where lemon zest enhances the flavors. Together, the tartness of the lemon and the sweetness of the blueberries create a refreshing taste that's hard to resist.
Easy- Making a refreshing glass of blueberry lemonade is easier than you might think. This recipe uses a simple blueberry reduction that's mixed with tart lemon juice to create the perfect summer drink. Unlike store-bought lemonade, which often contains lots of added sugar and preservatives, this version is made with fresh ingredients and tastes much better.
Perfect for parties- This blueberry lemonade is not only refreshing, but it’s also a visually stunning drink option for your next party. It tastes delicious and with a vibrant color and decorative lemon slices added can make an attractive addition to any party spread. This recipe is easy to scale to fit the size of your gathering and can be prepared ahead of time and stored in a large pitcher or drink dispenser. Whether you're hosting a backyard barbecue or an elegant dinner party, this blueberry lemonade is the perfect beverage to serve to your guests.
Ingredients
Blueberries-Fresh blueberries or frozen blueberries can be used in this recipe. Blueberries are cooked down to make a thick blueberry syrup, giving the lemonade its flavor. If you use frozen blueberries, you will likely only need a couple of tablespoons of water in the reduction rather than the full amount.
Granulated sugar- While blueberries are sweet on their own, it's not quite enough for a glass of lemonade. You’ll need a bit of granulated sugar to reach that classic sweet-tasting flavor. The sugar will be used twice in this recipe, once for the concentrated syrup and once for sweetening the lemonade. Feel free to play around with the amount if you prefer less or more sugar.
Water- Water makes up the bulk of the liquid for this delicious homemade lemonade.
Lemon Juice- Freshly squeezed lemon juice is a must for this recipe. I wouldn't recommend bottled lemon juice because the flavor is just so different from fresh lemons. If lemons are out of season and feeling a bit dry, try microwaving them for 10-15 seconds then rolling them back and forth on the counter before cutting them open to juice. It helps the juice release and you can often get more out this way. It works with limes too!
How to Make Homemade Blueberry Lemonade
Blueberry Reduction
Start by making your blueberry reduction. This blueberry simple syrup is a thick reduced sauce that's used to add concentrated sweetness to your drink. It's not quite a blueberry puree, because a puree blends up fruit pieces and doesn't necessarily require cooking. For this recipe, we reduce the blueberry sauce so that it's very concentrated and perfectly smooth for mixing into the lemonade.
- Add the blueberries, water, and sugar to a pan over medium heat. You don't need as much sugar as you might normally use because as this cooks, it will thicken and become sweeter. Cook the mixture until the blueberries are softened and the sugar is dissolved. It is really important to use a thick bottom pan for this, as anything containing sugars can tend to burn when cooked. Thick bottom pans help to reduce these chances.
- Strain the reduction- At this point, you can either strain the reduction or leave the chunks in as I did. It is entirely up to you. If you're swapping for another fruit with lots of seeds such as raspberries or blackberries, you'll always want to strain it.
- Return the strained blueberry sauce to the pan and continue to cook until the blueberry sauce has thickened. Mine took about 7 minutes. Then, allow it to cool.
Make the lemonade
- Add the water and sugar to a small saucepan and heat until the sugar dissolves.
- Next, pour the fresh lemon juice and about 1 quart of water into a pitcher and add the sugar mixture, mix to combine.
- Test for flavor and add more water as needed.
To serve
- Pour a glass of lemonade. I added in about 3 tablespoons of blueberry concentrate but this is entirely a personal preference. Adjust the amount as desired and mix well.
Love summery drinks? What about this Rhubarb Lemonade? Oh yes, it is just as perfect!
Tips and Substitutions
- Swap out the blueberries in this recipe for raspberries or blackberries. You can also use strawberries to make strawberry lemonade.
- To get the most juice out of your lemons, use a lemon juicer. It's easier and more efficient than squeezing with hands alone.
- To avoid watery-tasting lemonade, make a double batch of the plain lemonade and freeze it into cubes. Instead of adding ice, add your frozen lemonade pieces that will still taste delicious when melted.
- If you like an extra sweet lemonade and don't want to add extra sugar, try using a natural sweetener such as maple syrup or honey stirred into your glass.
- You can use limes instead of lemons to make a tangy and sweet limeade. Swap the blueberries for cherries for an easy cherry limeade.
FAQ Blueberry Lemonade
You can use it immediately, or store it for later. As long as it is stored in an airtight container, it is good for at least 3-4 days.
Nope! This part ensures that the sugar is broken down and doesn't remain in granular form, which can collect on the bottom. It takes just a couple of minutes and is definitely worth it!
On average, you will need 5-6 lemons to make 1 cup of lemon juice. If the lemons are smaller or not as juicy, you need a couple of additional lemons.
Some may enjoy adding sprigs of fresh mint or basil to their lemonade for a unique flavor. You can also add a drizzle of raw honey or a handful of fresh fruit to your glass.
Perfect Blueberry Lemonade
Ingredients
- 2 cups blueberries, fresh or frozen
- ¼ cup sugar you can use more if you want, but just remember, it will sweeten as it thickens
- ⅓ cup water
Lemonade
- 1 cup granulated sugar
- 1 cup water
- 1 cup fresh lemon juice
Instructions
Lemonade
- Add the water and sugar to a small saucepan and heat until the sugar is dissolved.
- Next, add in the fresh lemon juice and about 1 quart of water.
- Test for flavor and add more water as needed.
Blueberry Reduction
- Add blueberries, water, and sugar to a saucepan. Turn on medium heat and mix to combine.
- Cook, stirring occasionally for about 5 minutes. The blueberries should be softened and the sugar dissolved.
- You can either strain out the chunks or run them through a blender as I did. There are still small chunks left in, but not big ones.
- Again, turn back on the heat to medium and continue to cook. You will want to stir occasionally as the sauce thickens. Mine took about 7 minutes to get to the thickness I was looking for. This will depend on the thickness of your pan, heat, and amount of liquid. I like mine to get about the thickness of maple syrup.
- Remove from heat and allow to cool.
- You can use it immediately, or store it for later. As long as it is stored in an airtight container, it is good for at least 3-4 days.
- When you are ready to use it, pour the lemonade first. Next, add a few tablespoons of the blueberry reduction. Mix and test for flavor. I used about 3 tablespoons in mine, but it will be a personal preference.
Notes
- Swap out the blueberries in this recipe for raspberries or blackberries. You can also use strawberries to make strawberry lemonade.
- To get the most juice out of your lemons, use a lemon juicer. It's easier and more efficient than squeezing with hands alone.
- To avoid watery-tasting lemonade, make a double batch of the plain lemonade and freeze it into cubes. Instead of adding ice, add your frozen lemonade pieces that will still taste delicious when melted.
- If you like an extra sweet lemonade and don't want to add extra sugar, try using a natural sweetener such as maple syrup or honey stirred into your glass.
- You can use limes instead of lemons to make a tangy and sweet limeade. Swap the blueberries for cherries for an easy cherry limeade.
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