Blueberry Lemonade
Blueberries lend color and a gentle berry flavor to tart lemon. Blending and keeping the berry pulp makes this a fuller fruit lemonade than a flavored syrup pour.
Non-alcoholicMake it like a pro.
- 01
Stir sugar into the lemon juice until it dissolves.
- 02
Blend the sweetened lemon with blueberries and water until smooth.
- 03
Pour unstrained over ice so the berry pulp stays in the serving.
Tools for This Recipe
Helpful equipment for making this recipe at home.
A full-size blender suited to smoothies, shakes, and blended drinks.
View on AmazonCitrus pressChef’n FreshForce Citrus JuicerChef’nA handheld press for extracting fresh lemon, lime, and orange juice.
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Easy swaps
- Use frozen unsweetened blueberries after thawing for a colder drink.
- Omit the teaspoon of sugar for a sharper lemonade.
Mixpert tips
- Dissolving sugar before adding cold water avoids gritty crystals.
- Straining removes berry fiber counted in the nutrition.
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Blueberry Lemonade FAQs
Why did my blueberry lemonade turn purple instead of blue?
Blueberries release purple pigments when blended with acidic lemon juice, so a purple pitcher is normal. The shade depends on the berries and how much pulp remains. Taste for lemon and sweetness rather than using color as a sign that the recipe failed.
Can I use blueberry syrup?
Yes for a different drink, but its sugar and color will vary; this recipe uses whole berries.
Why keep the pulp?
The displayed fiber and full-fruit estimate count it as part of the glass.