Blueberry Lemonade

Judging from the last couple of recipes I’ve posted on this blog, you might assume that I’m currently subsiding on a liquid diet. I’m not.
I’m still eating solid food too, I promise.
Fact is, when the heat weighs me down I’d rather sip than munch food. So smoothies, juices, iced tea, and — needless to say it — lemonade.

Lemonade, let me rephrase that, real lemonade (not the pre-made version with lots of additives) quenches my thirst and satisfies my desire for flavor like almost nothing else does.
It’s one of those delish flavors that makes summertime seem worth while.
What’s better than an ice-cold glass of lemonade on a hot summer day?
The answer is nothing, that’s what.

But guess what? You don’t always have to stick to the traditional lemonade recipe. You can change things a little and try out something different and delicious such as this Blueberry Lemonade.
The perfect balance of sweet and tart, loaded with super healthy blueberries, and so refreshing.
A fun twist on classic lemonade, just as awesome.

If you glance at the directions it may seem like it’s über complicated. It really isn’t.
Four ingredients and just a couple of different steps.
Make blueberry syrup, strain it, add it to freshly squeezed lemon juice and ice cold water.
The result?
A super refreshing summertime drink.
I like to serve this Blueberry Lemonade in tall glasses filled with ice and garnished with lemon slices and fresh blueberries. You could even use frozen blueberries to keep it extra cold.
I honestly can’t think of a better way to cool off on a hot summer day than with a glass of this amazing Blueberry Lemonade.

Blueberry Lemonade                                                                                                                                Print this recipe!
Adapted from FoodNetwork

Ingredients
Serves 6

6 cups water, divided
½ cup granulated sweetener of your choice (I used coconut sugar),
¾ cup blueberries
¾ cup freshly squeezed lemon juice

Directions

Combine 1 cup of water, sweetener, and blueberries in a medium saucepan. Bring to a boil over medium-high heat, lower to a simmer and cook until the blueberries have broken down, about 6 to 8 minutes. Use the back of a spoon or a fork to break up the blueberries a bit so all the skins are at least broken.
Strain blueberry mixture through a fine sieve (or cheesecloth). If using a sieve, press with the back of a spoon to extract as much liquid as possible. Set aside and let cool.
In a large pitcher combine blueberry syrup, lemon juice, and remaining 5 cups of water. Place in the refrigerator until chilled.
Pour into glasses and serve over ice, lemon slices, and additional blueberries.

Nutrition facts

One serving yields 78 calories, 0 grams of fat, 21 grams of carbs, and 0 grams of protein.