Blueberry Lemonade

By Recipe developed for Sur La Table’s Cooking Classes
Images
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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.

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.