This Homemade Blueberry Lemonade is one of my favorite summer drinks. Fresh lemon juice and a homemade blueberry syrup create a lemonade that's sweet, tart, and full of fresh blueberry flavor.
It's perfect for backyard barbecues, picnics, or keeping a pitcher in the fridge on a hot day.
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!
Ingredients
You'll need just a few simple ingredients:
- Blueberries – Fresh or frozen both work well.
- Fresh lemon juice – Freshly squeezed gives the best flavor.
- Granulated sugar
- Water
How to Make
Blueberry Reduction
Start by making the blueberry syrup. Combine the blueberries, sugar, and a little water in a saucepan and cook until the berries soften and release their juices.
For a smooth lemonade, strain the syrup through a fine-mesh sieve. If you don't mind a little texture, you can skip this step.
While the blueberry syrup cools, make a simple syrup by heating equal parts sugar and water until the sugar dissolves.
Combine the simple syrup, lemon juice, and cold water in a pitcher. Stir in the blueberry syrup, starting with a few tablespoons and adding more until the lemonade reaches the color and flavor you like.
Serve over ice with fresh blueberries and lemon slices, if desired.
Recipe Tips
- Fresh lemon juice makes the biggest difference in flavor.
- Taste before serving and adjust with more blueberry syrup or water as needed.
- Strain the blueberry syrup for a smoother drink.
- Chill the lemonade before serving for the best flavor.
Variations
Substitute raspberries, blackberries, or strawberries for the blueberries. Use fresh limes instead of lemons for blueberry limeade. Add sparkling water just before serving for a fizzy lemonade. Stir in fresh mint for an extra refreshing twist.
Perfect Blueberry Lemonade
Ingredients
Blueberry reduction
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- ⅓ cup water
Lemonade
- 1 cup granulated sugar
- 1 cup water
- 1 cup fresh lemon juice
- 1 quart cold water plus more to taste
Instructions
Blueberry reduction
- Combine the blueberries, sugar, and water in a saucepan over medium heat.
- Cook for about 5 minutes, stirring occasionally, until the blueberries have softened and released their juices.
- Blend until smooth, or strain through a fine-mesh sieve if you prefer a smoother syrup.
- Return the syrup to the saucepan and cook for 5–7 minutes, or until it has thickened slightly. Let cool completely.
Lemonade
- In a small saucepan, heat the sugar and 1 cup water until the sugar has dissolved. Let cool slightly.
- In a large pitcher, combine the simple syrup, lemon juice, and 1 quart cold water. Stir well and adjust with more water to taste.
- Pour the lemonade over ice and stir in 2–3 tablespoons of blueberry syrup per glass, or more if desired.
Notes
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Notes
- Fresh or frozen blueberries both work well.
- Store the blueberry syrup in an airtight container in the refrigerator for up to 4 days.
- Leftover syrup is delicious over pancakes, waffles, yogurt, or ice cream.
- Try this recipe with raspberries, blackberries, or strawberries for a different flavor.
Did you make this recipe? Let me know!