Relax on Memorial Day with Blueberry Lemonade

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With Memorial Day just around the corner and the mercury rising, people all over the country are pulling tarps off their grills and preparing the backyard for a summer barbecue. Sadly, I’m not one of them.

Living in a high-rise apartment, has some advantages (like not having to shovel snow in the winter), but a ban of grills is perhaps the biggest downside. At one point, I contemplated converting a window planter into a makeshift hibachi out of desperation. But after some thought, prudence reigned in my fiery desires.

Alas, I’ll be sitting out another grilling season dreaming of lighting a chimney and hearing the coals crackle. But just because I won’t be grilling, doesn’t mean I won’t be cooking. Over the next few weeks, I’ll be sharing some barbecue friendly recipes that you can make for (or take to) your next outdoor bash.

This week I have a recipe for vibrant blueberry lemonade. It’s simple to make, looks gorgeous, and unlike some lemonades, it actually tastes like lemons. For simplicity’s sake, I blend the sugar with the lemons and blueberries. This evenly distributes the sugar without having to make simple syrup first. By adding some lemon zest in, it amps up the citrus aroma, giving you plenty of lemon flavor without making it too tart.

Perhaps the best part of this lemonade is that it makes a mix that can be prepared in a number of ways. Add water for a traditional lemonade, add seltzer water for a fizzy soda, or cut it with your favorite spirit to make a refreshing summer cocktail.

Blueberry Lemonade

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Follow Marc Matsumoto's simple recipe for blueberry lemonade that is perfect for those spring and summer months. You can also add your favorite spirit for a cocktail. Read Marc's suggestions in a full post on the Fresh Tastes blog.

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Ingredients

  • 1 cup sugar
  • 1 cup lemon juice
  • 4" strip of lemon zest (just the yellow part)
  • 6 ounces blueberries (use your favorite berry)
  • 4 cups still or sparkling water
  • ice

Directions

  1. Put the sugar, lemon juice, lemon zest and blueberries in a blender or food processor. Blitz until the mixture is smooth.
  2. If you want your lemonade to be pulp-free, strain the mixture through a tea strainer, otherwise pour the mixture into a 2-quart pitcher.
  3. Add the water, and stir to combine. Fill the pitcher with ice and serve.

Yield: 4 servings


Marc Matsumoto is the food blogger behind Fresh TastesMarc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.