Due to an inordinate amount of traveling we’ve done, Jason and I haven’t made it to the farmer’s market since the beginning of June. You can imagine our delight when we went today and found a wide variety of the summer’s bounty. We picked up a smorgasbord of fresh fruit: tree-ripened peaches, an assortment of plums, apples, heirloom tomatoes, cherries, and the star of this post, blueberries.
After a great bánh mì brunch with L & C, a craving for some fresh lemonade kicked in and after thinking about it the whole way home, I thought it would be that much better with the addition of some blueberry. Jason and I came up with this when we got home and I can sum up the blueberry lemonade in one hyphenated word: kick-ass.
makes roughly 6-8 highball glasses worth
1½ cups fresh squeezed lemon juice (about 8-10 lemons)
3 cups water, more to taste
2 cups of ice
1 cup of hot blueberry syrup (**recipe below)
lemon slices or fresh blueberries, for garnish
ice to fill glasses
Combine first four ingredients in a large pitcher. Taste the lemonade and if it’s too sour, add ½ cup of water at a time to taste. Can be made ahead and stored in the refrigerator overnight.
To serve, fill 6 highball glasses with ice and pour in lemonade. Serve immediately with lemon slices and/or fresh blueberries as garnish.
** Blueberry Syrup
1 cup water
1 cup blueberries
¼ cup honey
¾ cup granulated sugar
Bring the water to a boil in a large saucepan. While you’re waiting for the water to boil, mash the blueberries to help them along once in the water. Add the sugar, honey, and blueberries to the saucepan. Let simmer over low heat (gentle boil) for about 20 minutes but be careful not to let it boil over!
Strain the syrup to get rid of the blueberry pulp.
Here are some tips we came up with in our journey from turning lemons into lemonade:
- Juice the lemons while the syrup is simmering so you’re not just wasting time waiting on the syrup.
- Before cutting the lemons to juice, press down on them on a countertop firmly and roll back and forth underneath your palm. This makes juicing them much easier, especially when you’re doing so many.
- If you’re patient enough to let the syrup cool, not that we were of course, change the recipe to 4 cups of water and omit the 2 cups of ice. You can even make the syrup a few days ahead of time and store it in the refrigerator.
- You can double the amount of blueberry syrup and then reduce the leftovers for another 30-45 minutes to make a thicker blueberry syrup, which would be great over pancakes, waffles, ice cream, or even stirred into future cups of lemonade or iced tea. Just remember that you’re doubling the amount you make but NOT doubling the amount you add to the lemonade!
Now go ahead and refresh yourself! 🙂