My family loves lemonade. We love to make it from scratch for a truly refreshing beverage. This blueberry lemonade is new favorite. I’m sure we will be making it all summer long.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of recipes. All opinions are mine.
I am from the south and I love lemonade. It’s a favorite way to cool off on a hot day. I also love experimenting to make new flavors. We recently went to a local blueberry festival where there was a u-pick field. We came home with 10 pounds of beautiful fresh blueberries.
I started tossing around ideas with my kids about what to make with them and we all settled on blueberry lemonade. There are already recipes on the blog for blueberry crisp, fresh blueberry coffee cake and jumbo blueberry muffins.
I knew I didn’t want to make a reduction like I did for my blueberry lemon vodka martini, one because it’s a bit time consuming and two, it needed to be sweet. So I settled on making a blueberry simple syrup. I got to work making the syrup while my boys cut and juiced the lemons.
My youngest son cut the lemons in half and my oldest got to work on the juicer. Interestingly enough, this time there was no argument over who did what task.
I have to say I’ve fallen in love with these Stella highball glasses from sponsor JoyJolt. You may remember my salted caramel toffee martini I made over the holidays in the Afina glasses from JoyJolt. I never imagined first the beautiful color of the blueberry lemonade and second, how the Stella highball glasses would show it off. This lemonade is not only perfect for summer poolside sipping but for a baby or bridal shower. The cute yellow paper straws are from Sweets & Treats. They’re fun, festive and summery. Use them for more than sipping including cake pop sticks, cupcake toppers, or party decor.
Blueberry Simple Syrup
- 1/2 cup Dixie Crystals sugar
- 1 cup water
- 1 cup fresh blueberries
- 1 cup freshly squeezed lemon juice
- 4 1/2 cups cold water
- Frozen blueberries and lemon slice for garnish
- To make blueberry simple syrup: Combine Dixie Crystals sugar and water in a medium saucepan over medium - high heat, stirring until the sugar has dissolved.
- Stir in blueberries and bring to a boil; reduce heat to low and simmer until blueberries have broken down, about 5 minutes. Strain thorough a fine mesh strainer, into large pitcher. Cool to room temperature.
- To make fresh blueberry lemonade: Into the pitcher with the blueberry simple syrup, stir in the lemon juice and water. Place in the refrigerator until chilled.
- Serve over ice and garnish with a few frozen blueberries in each glass and a lemon slice.
Set of 4 – $24.95
Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is the 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more!
Blueberry Lemonade from Family Around The Table
Guava Mimosas from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor’s Adventures
Mango Mimosa from April Golightly
Rum Punch for Brunch! from Hardly A Goddess
Sparkling Lavender Lemonade from Snacks and Sips
Strawberry Lavender Smoothie from Eat Move Make
BrunchWeek Appetizers and Salads:
Keto Chicken Salad from Platter Talk
Pecan Grape Salad from For the Love of Food
BrunchWeek Egg Dishes:
Baked Eggs with Mushroom and Asparagus from Caroline’s Cooking
Breakfast Pizza from Kate’s Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene’s Recipe Journal
Fried Green Tomato BLT Benedicts from The Spiffy Cookie
Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D’s Books and Cooks
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
The Best Avocado Toast from Simply Healthyish Recipes
BrunchWeek Breads, Grains, and Pastries:
Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear’s Wife
Funfetti Cinnamon Rolls from Cookaholic Wife
Salted Caramel Peach Sweet Rolls from The Redhead Baker
BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen
BrunchWeek Fruits, Vegetables, and Sides:
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