Blueberry Lemonade
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 8 to 10 servings
Ingredients
- 3 cups sugar
- 4 cups water
- 3 cups freshly squeezed lemon juice (about 20-25 lemons)
- 7 cups water
- 2 pints blueberries
- Mint to garnish
Procedure
Take a trip to your local farmers market for fresh from the garden blueberries that will make your lemonade the best you’ve ever tasted.
In a saucepan, combine the sugar and 4 cups of water. Stir mixture and bring to a boil over high heat. Cook for 8-10 minutes, until the all the sugar is dissolved and the mixture is clear and slightly thicker. Set aside and cool. The simple syrup mixture kept for up to 4 weeks.
In a blender or food processor, puree the blueberries with 2 cups of the simple syrup mixture. In a large glass pitcher, combine the lemon juice, simple syrup mixture, blueberry mixture and water. Mix well and serve in a tall glass filled with ice.
In a saucepan, combine the sugar and 4 cups of water. Stir mixture and bring to a boil over high heat. Cook for 8-10 minutes, until the all the sugar is dissolved and the mixture is clear and slightly thicker. Set aside and cool. The simple syrup mixture kept for up to 4 weeks.
In a blender or food processor, puree the blueberries with 2 cups of the simple syrup mixture. In a large glass pitcher, combine the lemon juice, simple syrup mixture, blueberry mixture and water. Mix well and serve in a tall glass filled with ice.
Blueberry Lemonade
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 8 to 10 servings
Ingredients
- 3 cups sugar
- 4 cups water
- 3 cups freshly squeezed lemon juice (about 20-25 lemons)
- 7 cups water
- 2 pints blueberries
- Mint to garnish
Procedure
Take a trip to your local farmers market for fresh from the garden blueberries that will make your lemonade the best you’ve ever tasted.
In a saucepan, combine the sugar and 4 cups of water. Stir mixture and bring to a boil over high heat. Cook for 8-10 minutes, until the all the sugar is dissolved and the mixture is clear and slightly thicker. Set aside and cool. The simple syrup mixture kept for up to 4 weeks.
In a blender or food processor, puree the blueberries with 2 cups of the simple syrup mixture. In a large glass pitcher, combine the lemon juice, simple syrup mixture, blueberry mixture and water. Mix well and serve in a tall glass filled with ice.
In a saucepan, combine the sugar and 4 cups of water. Stir mixture and bring to a boil over high heat. Cook for 8-10 minutes, until the all the sugar is dissolved and the mixture is clear and slightly thicker. Set aside and cool. The simple syrup mixture kept for up to 4 weeks.
In a blender or food processor, puree the blueberries with 2 cups of the simple syrup mixture. In a large glass pitcher, combine the lemon juice, simple syrup mixture, blueberry mixture and water. Mix well and serve in a tall glass filled with ice.