Perfect Blueberry Lemonade
This recipe is for the reduction used in my blueberry lemonade.
Servings: 6 servings
- 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
- 1 recipe perfect lemonade recipe included in post
Add blueberries, water and sugar to 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. Now, if you are like me and don't like the chunks, strain the berries. Press the blueberries through the strain, releasing all the liquid. Once all the liquid is pressed through, return the juice to the pan.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.Now, remove from heat and allow to cool. You can use immediately, or store 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, pour the lemonade first. Next, add in 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. Now, sit back and enjoy. Pull up a chair on the front porch and enjoy summer as it should be.