Blueberry Lemonade

Monday, October 3, 2011

I know, I know, summer is over. It’s sad. But if you want to take yourself right back to summertime, just make this blueberry lemonade. Remember when I went through that huge blueberry kick? Well, Hubby and I had picked 15 pounds of blueberries, so I was finding ways to use them left and right. I froze about half of them, so I will be making blueberry treats all year.

I just added some frozen blueberries to some freshly squeezed lemonade. As they defrosted in the lemonade, I muddled them a bit to bring out their flavor. I love the resulting color! How pretty and PINK is that?

I have to confess, that I served the blueberry lemonade with some blueberry infused vodka. To make the vodka, mixed vodka with some smashed blueberries and let them hang out together in the fridge overnight.

One Year Ago: Double Fudge Brownies
Three Years Ago: Grilled Beef Ribs

Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!

Blueberry Lemonade

Yield: Serves 4

Ingredients:

For the simple syrup
1/2 cup water
1/2 cup sugar

3/4 cup freshly squeezed lemon juice (from about 5 lemons)
1 1/2 cups water

1/2 cup frozen blueberries

Directions:

First, prepare the simple syrup by heating the sugar and water over medium heat just until the sugar is dissolved. Remove from heat and allow to cool slightly.

Pour lemon juice into a small pitcher and add 1 1/2 cups water.

Pour the simple syrup into the pitcher and stir.

Taste for sweeteness/tartness and add additional sugar or water, if desired.

Add frozen blueberries. Allow to set for a few minutes to allow blueberries to defrost. After about 5 minutes, use the back of a fork to mash up some of the blueberries in the pitcher.

Add ice to individual glasses and serve.

Recipe adapted from Confections of a Foodie Bride

Beverages, Power of Pink

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10 Responses to “Blueberry Curd”

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1

ErickaJo — July 20, 2012 at 10:20 pm

Loving the look of this recipe. Is it tart enough so that I could can it using using the water bath method, or do you think I should employ pressure? I’m about to come into a dozen pints of blueberries, and I’m trying to be creative. 🙂
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2

Domi — July 14, 2013 at 12:45 pm
Ohmygodness! I made it and I’m in love! 🙂

Greetings from Poland!
- beantownbaker — July 14th, 2013 @ 4:19 pm
  
  So glad you enjoyed this! Glad to have a friend in Poland 🙂
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3

Alison's Wonderland Recipes — June 26, 2014 at 6:29 pm
I made your curd as part of my newest recipe (Eeyore’s Birthday Cake–angel food cake with blueberry curd filling), and I just wanted to say that it turned out fantastic! The curd was really easy to make and super delicious. 🙂
- beantownbaker — September 2nd, 2014 @ 7:16 pm
  
  So glad you enjoyed this curd recipe!
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4

Lisa L. Dean — July 2, 2014 at 8:34 pm
how much would I need to fill a 3 layer cake.. its for my wedding and I am looking for an easy recipe.
- beantownbaker — September 2nd, 2014 @ 7:18 pm
  
  Hope this worked well for you. I used one batch for a triple layer cake.
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5

Diane Welsh — January 27, 2015 at 8:26 pm

I was thinking about making this for a shower cake do you know if it would blueberry curd freezes well?
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6

mystereons41 — April 2, 2015 at 11:51 am

So I’m not sure what I did wrong, but I just made this recipe and it seems something went awry. It didn’t come out very purple, more like a bluish gray, and it doesn’t really taste like blueberries. I used 1 cup of frozen blueberries. Did I use the wrong kind of blueberries maybe?
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7

Cynthia — January 31, 2017 at 3:22 pm

Hello is it possible to can this recipe?

Blueberry Lemonade