Sweet'tauk lemonade recipes from "Let's make lemonade (and sell it too)" by Deborah Aiza, Montauk NY
MAKES 4 SERVINGS
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
- Combine sugar, blueberries, and 2 cups of water in a medium saucepan.
- Stir until the sugar is dissolved and then bring to a boil over medium/high heat.
- Lower the heat to heat and simmer until the berries have burst.
- 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.
- Allow syrup to cool.
- For an interesting twist, add a teaspoon of lavender buds while the syrup cools to make Blueberry Lavender Lemonade.
- Juice your lemons.
- 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.
- Combine lemon juice, water, and 1 cup of the cooled blueberry syrup.
- Stir well and taste. Continue to add blueberry syrup until your lemonade is just sweet enough.
- 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.