Ingredients
Method
- 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.
- 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 until you have 240–300 ml of fresh lemon juice. Start with the lower end and adjust to taste — blueberry sweetness and acidity vary.
- 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.
- Refrigerate for 1–2 hours until fully cold and flavors are integrated.
- 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.
• Lemon juice should sharpen, not dominate; always adjust incrementally.
• Gentle straining keeps the drink clean and vibrant — pressed pulp kills texture.