Fresh Blueberry Lemonade

Name: Fresh Blueberry Lemonade
Prep time: 20 min
Cook time: 10 min
Ingredients: 650-700 g fresh blueberries; 100 g white sugar (adjust slightly based on berry sweetness); 240 ml water; 1 strip lemon zest (yellow part only); 0.125 tsp fine sea salt; 120-180 ml blueberry syrup; 5-6 item medium lemons ( juiced); 960-1200 ml ice-cold water; 2-3 tbsp plain simple sugar syrup (optional; only if needed); item ice; item lemon slices; item fresh blueberries

Clean, deeply refreshing blueberry lemonade with natural color, bright citrus acidity, and a smooth berry finish — no heaviness, no artificial sweetness.

fresh blueberry lemonade with ice, lemon slices, and fresh blueberries

Prep Time : 20 min

Cook Time : 10 min

Servings : 8

Prep Time :

20 min

Cook Time :

10 min

Servings :

Ingredients

Blueberry Syrup

• 650–750 g fresh blueberries

• ½ cup (100 g) white sugar (adjust slightly based on berry sweetness)

• 1 cup (240 ml) water

• 1 strip lemon zest (yellow part only)

• ⅛ tsp fine sea salt

Blueberry Lemonade

• 120–180 ml blueberry syrup (from above)

•Juice of 5–6 medium lemons (about 240–300 ml)

• 4–5 cups (960–1200 ml) ice-cold water

• 2–3 Tbsp plain simple sugar syrup, optional (only if needed)

To Serve

• Ice

• Lemon slices

• Fresh blueberries

Directions

Make the Blueberry Syrup
In a medium saucepan, combine the blueberries, sugar, water, lemon zest, and sea salt.
Bring to a gentle simmer over medium heat and cook for 8–10 minutes, just until the blueberries burst and release their color.
Do not reduce — this is extraction, not concentration.
Strain and Cool
Remove from heat and strain through a fine-mesh sieve into a bowl or measuring jug.
Let the liquid drip naturally — do not press or force pulp through the sieve.
Discard the solids and let the syrup cool completely.
Juice the Lemons
Juice the lemons until you have 240–300 ml of fresh lemon juice.
Start with the lower end and adjust to taste — blueberry sweetness and acidity vary.
Assemble the Lemonade
In a large pitcher, combine the lemon juice, 120–180 ml blueberry syrup, and ice-cold water.
Stir well and taste.
If needed, adjust sweetness with plain simple sugar syrup — avoid adding granulated sugar directly.
Chill
Refrigerate for 1–2 hours until fully cold and flavors are integrated.
Serve
Fill glasses with ice, pour over the blueberry lemonade, and garnish with lemon slices and fresh blueberries.

*Notes :

Blueberries vary wildly in sweetness — taste the syrup before committing to final balance.
Lemon juice should sharpen, not dominate; always adjust incrementally.
Gentle straining keeps the drink clean and vibrant — pressed pulp kills texture.

Nutrition Facts

( per ~200 ml serving )

Calories

~100 kcal

Protein

0 g

Fat

0 g

Carbs

~25 g

Calories

~100 kcal

Protein

0 g

Fat

0 g

Carbs

~25 g

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