Recipe Review - Blueberry Lemonade by The Cooking Photographer

To tell the truth, I wasn't planning on blogging about this wonderful Lemonade, but after trying it, I just HAD to write about it.

This is a take on The Cooking Photographer's Blueberry Mint Lemonade.
Check out Laura's blog for the most wonderful photos and recipes.

First you'll need to make and cool some simple syrup.

For this recipe, you'll need to bring 1 1/2 cups water and 1 1/2 cups sugar to a boil; set aside to cool.

Next you'll need 1 1/2 cups of freshly squeezed lemon juice. I squeezed about 6 medium lemons to get that amount. I used an electric citrus juicer which made the job pretty fast and easy. Gets every single drop of juice too.


To the lemon juice, add 5 1/2 to 6 1/2 cups of cold water, the cooled simple syrup, and (here comes the fun part), add 1/2 cup frozen blueberries. They impart the most lovely color and flavor.

Look at that color. Isn't it amazing?
I would like to have gotten a better photo, but the family guzzled this down so fast I had to literally pour the last bit into this glass so I could get a photo.

Laura likes to serve hers with mint - we liked it better without.

Laura says you can substitute the lemon juice with lime juice, and you can even add 1 cup of white rum to make your own mojitos.

Thanks for this great recipe Laura - we'll be enjoying this lemonade for years!

Blueberry Lemonade
makes approximately 8 cups

For the Simple Syrup
1 1/2 cups granulated sugar
1 1/2 cups water

Bring to a boil and cool.

For the Lemonade
Simple Syrup from above
1 1/2 cups fresh lemon juice (or lime)
1 lemon, sliced (or lime)
1/2 cup frozen blueberries
5 1/2 to 6 1/2 cups of cold water
10 large to 20 small mint leaves (optional)

Stir, Chill, Serve - Refreshing and Delicious!

Tip - don't throw those empty lemon halves away. Freeze them, and the next time a recipe calls for lemon zest, pull a frozen half out and zest away! This works for limes and oranges too.