From what I hear, this year’s blueberry season is looking to be a good one. If that’s true, the blueberry patch had better watch out for me because I plan on stocking up for blueberry pie, bluberry cake, super summer blueberry breakfast action, and this simple blueberry dessert sauce (which, like fresh blueberries, freezes beautifully).
Before all that, though, I want to start simple. I want to sit back, relax, enjoy the Fourth of July with family and friends while sipping on this festive (and patriotically hued!) Blueberry Lemonade.
Quick holiday tip: Grab some red and white or blue and white striped paper straws and make blueberry ice cubes for serving. To make blueberry ice cubes: place 3 berries in each of 12 ice cube cups. Fill with water and freeze. (36 berries equals about ¼ cup.)
Makes 1 quart (4 servings)
- 1/3 cup sugar
- 1¼ cup fresh blueberries, divided
- ½ cup lemon juice
1. In a 1-quart glass measuring cup, combine sugar, 2 tablespoons of the blueberries, and ½ cup of water. Microwave on high until hot, about 1 minute; stir until sugar dissolves.
2. Add lemon juice, and enough water to make 1 quart; chill.
3. Fill tall glasses with ice cubes, add chilled blueberry mixture and remaining berries, dividing equally. Garnish with lemon slices if desired.