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Blueberry Lemonade
1 cup plus 2 tbsp. granulated sugar
2 cups water
1 pint fresh blueberries
1−1/2 cups freshly squeezed lemon juice (from about
10 big lemons, including pulp but not seeds)
Makes base for 12 servings.
First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils.
Lower the heat and allow the syrup to simmer for another minute.
Remove from heat and let cool.
In a blender or food processor, puree the blueberries with 2 tablespoons of sugar.
In a pitcher, combine the cooled syrup, lemon juice and blueberry puree.
To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water.
1 cup plus 2 tbsp. granulated sugar
2 cups water
1 pint fresh blueberries
1−1/2 cups freshly squeezed lemon juice (from about
10 big lemons, including pulp but not seeds)
Makes base for 12 servings.
First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils.
Lower the heat and allow the syrup to simmer for another minute.
Remove from heat and let cool.
In a blender or food processor, puree the blueberries with 2 tablespoons of sugar.
In a pitcher, combine the cooled syrup, lemon juice and blueberry puree.
To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water.
