Fresh Squeezed Blueberry Lemonade Recipe
Make Fresh Squeezed Blueberry Lemonade Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Blueberry Simple Syrup
Lemonade
To Serve / Garnish
Method
Blueberry Simple Syrup
- 1
Combine and heat
In a medium saucepan combine 2 cups blueberries, 1 cup granulated sugar and 1 cup water. Stir briefly to combine.
- 2
Simmer and break down
Place saucepan over medium heat and bring to a gentle simmer. Use the back of a spoon or a potato masher to crush the berries a few times. Continue simmering 8–10 minutes until the mixture is fragrant and slightly thickened.
- 3
Brighten and season
Remove from heat and stir in 1 tablespoon fresh lemon juice and 1/4 teaspoon kosher salt. This brightens the flavor and balances sweetness.
- 4
Strain and cool
Working over a bowl, strain the syrup through a fine-mesh sieve or chinois, pressing the solids with a spoon or spatula to extract as much syrup as possible. Discard solids. Let the syrup cool to room temperature, then refrigerate until chilled (about 20–30 minutes). The syrup yields about 1 3/4–2 cups.
Lemonade
- 5
Juice the lemons
Roll the 6 whole lemons firmly on the counter to loosen juices, then halve and juice them. Strain the juice through a fine sieve into a measuring cup to remove seeds and excess pulp. You should have roughly 1.5 cups fresh lemon juice (if you have slightly more or less, adjust sweetness/water in the next steps).
- 6
Mix base lemonade
In a large pitcher combine the chilled blueberry simple syrup (start with 1 to 1 1/4 cups of syrup), the fresh lemon juice and 4 cups cold water. Stir well and taste. If the lemonade is too sweet, add more water; if too tart, add up to 1/4 cup more syrup or a tablespoon of sugar dissolved in a little warm water. Adjust until balanced to your preference.
- 7
Chill
Refrigerate the mixed lemonade for at least 15 minutes to let flavors meld, or serve immediately over ice if preferred.
To Serve / Garnish
- 8
Prepare glasses
Fill individual glasses or a large pitcher with ice cubes (about 4 cups across servings).
- 9
Assemble drinks
Pour the blueberry lemonade over the ice, leaving room if you plan to top with sparkling water. For a lightly fizzy finish, top each glass or the pitcher with sparkling water (about 2 cups total) and gently stir once.
- 10
Garnish and serve
Garnish each glass with a lemon slice and a sprig of fresh mint. Serve immediately. Store any leftover lemonade and syrup separately in the refrigerator for up to 4–5 days (stir before serving).
