Gourmet Galley: Blueberries _lowres

Advocate staff photo by HEATHER MCCLELLAND -- Grandma's Blueberry Lemonade

Advocate-Tested Recipe

Grandma’s Blueberry Lemonade

Serves 6-8. Recipe is from Corinne Cook. Lemonade starts with a base of lemony simple syrup then the fresh lemon juice and cold water are added to make the beverage. The pink color is from the blueberry syrup. The extra blueberry syrup can be used in salad dressings or over pancakes.

Blueberry Syrup

1 cup fresh blueberries

¼ cup water

2 tablespoons sugar

In small saucepan, combine blueberries, water and sugar. Bring to boil, reduce heat to slow boil and cook for 2 or 3 minutes or until juicy. Remove from heat, strain and press juice from berries into small dish. Set aside to cool.

Lemonade Base

¾ cup sugar

1 cup water

Yellow rind of 2 lemons (remove all pith then chop into large pieces)

1 cup fresh lemon juice (5 or 6 lemons)

4 cups cold water


Lemon slices for garnish or mint sprig

Sugared rim of glass, optional

1. In small saucepan, bring sugar, water and rind of 2 lemons in saucepan to boil. Stir, reduce heat and stir until sugar is completely dissolved; about 1 minute. Remove rind then set aside to cool.

3. When syrup is cool, add fresh lemon juice and 4 cups cold water.

4. Add some of the blueberry syrup to the pitcher of lemonade to desired color. Taste for sweetness.

5. To serve, fill glasses with ice and pour cold lemonade over ice.

6. Garnish pitcher or glass with lemon slice or mint.

7. For a sugared glass rim: Rub glass rim with cut lemon slice then dip glass rim in a small plate of sugar to which a bit of finely minced mint is added; or mash 2 mint leaves in the sugar with the back of a teaspoon to release some of the oil into the sugar. Remove the mint leaves before dipping glass edge into sugar.