I will freely admit I have a slight obsession with lemonade. It tastes of summer and happiness. And this version turns a gorgeous purple red, what’s not to love!
However, next time I make it I think I’ll halve the sugar in the blueberry syrup so that I can have more blueberry taste while still maintaining the nice tartness of the lemons. However the left over syrup is tasty on it’s own, in other drinks or over ice cream.
5. Add the remaining water to the lemons and set aside. Carefully mash the blueberry syrup through a sieve to remove the flesh and peels. You should have about 2 cups of syrup. Allow to syrup to cool.