Blueberry Lemonade

Blueberry Lemonade

I wish I could say that it’s been so darn hot here that I needed fresh lemonade. It’s been a wash out for the summer so far, the days mostly gray and more days than not I’ve worn my coat to work. Alex and I had a little picnic inside instead.

Blueberry Lemonade

If you live somewhere where it is nice and warm then I wholeheartedly recommend this fresh lemonade. It looked really stunning next to my 4th of July themed cupcakes. The lemonade requires two separate components. Regular lemonade made with fresh squeezed juice and a blueberry syrup. Pour a little blueberry syrup in the bottom of each glass and top up with lemonade. It will create a pretty ombre effect. Stir with a straw to infuse the whole glass.


I also tried to make frozen lemonade but my blender isn’t quite powerful enough and I don’t have an ice maker. I only made a tiny tray of ice and it wasn’t enough. For frozen lemonade pour the syrup into the bottom of the glass and use a ratio of 2 parts ice to 1 part lemonade. place in the blender and pour the resulting ice mixture on top of the syrup.

Check back tomorrow for another cupcake blog party!

Blueberry Lemonade

Yield: 1 gallon

Blueberry Lemonade


Blueberry Syrup

1 cup frozen or fresh blueberries

1 cup sugar

1 tbs fresh squeezed lemon juice


2 cups sugar

1 cup boiling water

2 cups lemon juice


  1. Make the blueberry syrup. In a blender puree the blueberries until smooth. In a saucepan over low heat combine the blueberry puree and sugar. Bring to a boil and simmer for 2 minutes, stirring occasionally. Stir in the lemon juice. Pour into a heatproof container and refrigerate.
  2. Make the lemonade. In a 1 gallon jug place the sugar and pour the hot water over top. Stir until the sugar is melted. Pour in the lemon juice and top up the rest with cold water.
  3. Place 2 spoonfuls of blueberry syrup in the bottom of each glass and top up with the chilled lemonade.

adapted from Food Network and Sprinkled with Flour

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