Ingredients

For the Blueberry Syrup

• 12 oz / 340 g frozen blueberries

• 3 cups / 600 g sugar

• 2 cups / 475 ml water

For the Lemonade

• 7–9 lemons, juiced and strained

• Blueberry syrup, from above

• Water, to fill the pitcher

• Ice and lemon slices, for serving

Additional Notes

• Customizing Sweetness: The sugar volume in the syrup can be easily adjusted up or down based on personal preference, or substituted with alternative sweeteners like honey or agave depending on your desired level of sweetness.

• Yield Scaling: This recipe is designed to yield a full gallon of lemonade, making it ideal for large gatherings or meal prep.

• Syrup Preparation Tips: Simmering the frozen blueberries with water and sugar extracts maximum flavor before blending the mixture until smooth. For a completely clear texture, ensure the syrup is thoroughly strained after cooling.

• Serving Suggestions: Serve over a generous amount of ice with fresh lemon slices, and feel free to add a splash of your favorite alcohol if you want to turn it into a cocktail.

Method

1. Make the Blueberry Syrup: Combine the blueberries, sugar, and water in a saucepan. Bring to a simmer, then remove from heat. Blend until completely smooth and let cool.

2. Juice the Lemons: While the syrup cools, juice and strain the lemons directly into a pitcher.

3. Combine: Once the blueberry syrup is fully cooled, strain it into the pitcher with the lemon juice and stir to combine.

4. Finish: Fill the rest of the pitcher with water and stir well. Taste and adjust the sweetness or tartness as needed.

5. Serve: Pour over ice with fresh lemon slices.