Blueberry lemonade

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.

6 lemons
1 pint blueberries
1 cup of sugar
6 cup water
1 tea spoon vanilla extract (optional)


1. Wash the blueberries. Combine in a pot with 1 cup of water and the sugar.

2. Bring to a boil.
boiling berries

3. Lower the heat and allow to simmer until most berries have burst and the syrup has thickened.
simmer berries

4. In the mean time, squeeze the lemons.

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.

6. Combine the syrup and lemon to taste (I used about a cup). Add the vanilla, stir well and serve cold, over ice.


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