Minted Blueberry Lemonade
Author: Maria Tadic
Recipe type: Beverage
- 2½ cups blueberries (or other berries)
- ¼-1/3 cup roughly chopped mint (more or less depending on your preference)
- Pinch of salt
- 7 cups + ¼ cup water, separated
- ¾ cup sugar or honey
- 1 cup freshly squeezed lemon juice
- In a heavy bottomed pot add in the blueberries, mint, salt and ¼ cup of water. Heat over medium heat and stir to dissolve sugar and salt. Cook over medium heat, stirring occasionally, until blueberries breakdown and form a thick syrup (you may need to use the back of a spoon to squash the blueberries if they don't break down themselves). This should take about 10-15 minutes.
- Once berries have formed a thickened syrup, turn off heat and set aside to cool. Feel free to strain fruit mixture at this point if you do not want fruit pieces in your lemonade.
- Meanwhile, in a large pitcher add in the 7 cups of water and lemon juice.
- Once blueberries have cooled slightly, pour the fruit and syrup into the water and lemon mixture. Stir to combine make sure both the water and syrup have fully combined.
- Place pitcher in the refrigerator for at least 2-3 hours or overnight. Serve ice cold.