Sweet'tauk lemonade recipes from "Let's make lemonade (and sell it too)" by Deborah Aiza, Montauk NY





High in antioxidants, blueberries are even almost as healthy as they are tasty. To add their powerful health benefits to lemonade, whip up some blueberry syrup and add a little freshly squeezed lemon juice.



  • 2 Cups cold, filtered water
  • ¾ Cup sugar
  • 1 Cup blueberries
  • 1 Teaspoon lavender buds (optional)


  • 1 Cup freshly-squeezed lemon juice (6–8 lemons)
  • 4–6 Cups cold, filtered water

What to Do


  1. Combine sugar, blueberries, and 2 cups of water in a medium saucepan.
  2. Stir until the sugar is dissolved and then bring to a boil over medium/high heat.
  3. Lower the heat to heat and simmer until the berries have burst.
  4. Strain the syrup into a large bowl. Be sure to mash any berries caught by the strainer to release as much blueberry flavor as possible.
  5. Allow syrup to cool.
  6. For an interesting twist, add a teaspoon of lavender buds while the syrup cools to make Blueberry Lavender Lemonade.


  1. Juice your lemons.
  2. Place a strainer over a large bowl. Pour the lemon juice through to remove pulp and seeds. Using a spatula, press down on the pulp to remove any lemon juice that’s still caught in the pulp.
  3. Combine lemon juice, water, and 1 cup of the cooled blueberry syrup.
  4. Stir well and taste. Continue to add blueberry syrup until your lemonade is just sweet enough.
  5. Pour into a serving pitcher, add plenty of ice, and garnish with lemon slices.

QUICK TIP: You can save the strained blueberries for later. They’re just fantastic over pancakes or vanilla ice cream.