Blueberry Lemonade Recipe

Make blueberry puree

Place 2 cups fresh blueberries, 3 tablespoons granulated sugar, and 1 cup water in a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, and cook 5–7 minutes until berries burst and sugar dissolves.

Remove saucepan from heat and let cool 5 minutes. Transfer the blueberry mixture to a blender or use an immersion blender; blend until smooth (about 30–45 seconds).

Strain the puree through a fine-mesh sieve into a bowl or pitcher, pressing with a spoon to extract as much liquid as possible; discard seeds and solids. You should have about 1 to 1 1/4 cups blueberry liquid.

Combine with lemon

Add 1 cup fresh lemon juice to the strained blueberry liquid and stir to combine. Taste for sweetness and acidity; if too tart, add up to 1 additional tablespoon sugar, stirring until dissolved.

Pour the blueberry–lemon concentrate into a 2-quart pitcher. Add 3 cups cold water and stir until fully combined. Adjust dilution to taste (add more water for a milder lemonade).

Add 4 cups ice to the pitcher and stir briefly to chill the lemonade. If you prefer a fizzy lemonade, substitute 1 cup of the cold water with 1 cup club soda and stir gently just before serving.

Prepare garnish: gently bruise 10 mint leaves by clapping between your palms or lightly muddling to release aroma. Add to the pitcher or individual glasses.

Divide lemonade among 6 glasses filled with ice. Garnish each glass with a lemon slice and a few extra blueberries. Add a sprig of mint to each glass if desired.

Serve immediately. If making ahead, store the blueberry concentrate (before adding cold water and ice) in the refrigerator up to 3 days; combine and add ice just before serving.