Fresh blueberries, lemon juice, a touch of sweetener, and water come together for the most refreshing homemade Blueberry Lemonade ever!
I’ve got this ridiculously vivid memory of the first time I made homemade Blueberry Lemonade. It was one of those summer days — you know the ones. So hot even the dog looked like he was contemplating moving to Alaska. I had a handful of blueberries on the verge of going mushy, a few lemons rolling around the kitchen counter… and zero desire to leave the house for anything else.
I just kinda threw everything in a blender, not expecting much, and BAM. Pure liquid magic. One sip and I swear it felt like the temperature dropped 10 degrees. I’ve been obsessed ever since. Now every time the sun starts frying the sidewalk, I’m sprinting to the kitchen to whip up a batch.
Why You’ll Love This Blueberry Lemonade Recipe?
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Zero fancy skills needed. If you can press a blender button, you’re good.
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Fresh and real. No mystery powders or weird aftertaste. Just berries, lemons, water, and love.
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Customizable sweetness. You like it lip-puckering tart? Or maybe sweet like a candy shop? Totally your call.
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The color. Oh my gosh, the color. It’s so pretty it almost feels wrong to drink it. (Almost.)
Basically, this Blueberry Lemonade is like drinking a summer day. Only without the sunburn.
Ingredient Notes:
Because you know I’m not about making things complicated:
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Blueberries: Fresh is ideal, but frozen works if you’re living that “forgot to grocery shop” life.
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Sweetener: I used stevia ’cause it’s what I had. Honey, sugar, agave—honestly, live your best life here.
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Lemon Juice: Freshly squeezed makes a huge difference. Don’t even side-eye that dusty lemon-shaped bottle in your fridge.
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Water: Preferably clean and cold. If your tap water tastes like a swimming pool, maybe reach for bottled.
How To Make Blueberry Lemonade?
Step 1: Blend That Goodness
Throw your blueberries, sweetener, lemon juice, and 1 cup of water into the blender. Blitz it until it looks like a gorgeous purple smoothie. It’s weirdly satisfying to watch.
Step 2: Strain (Optional, Kinda)
If you’re the “no seeds, no pulp” type, grab a fine-mesh strainer. If not? Welcome to Team Rustic. We like a little texture in our lives.
Step 3: Mix and Pour
Dump that berry goodness into a big ol’ pitcher. Add the rest of the water. Stir like you mean it.
Step 4: Chill Out
Toss in some ice or pop it in the fridge. Either way, you’ll want it ice cold when it hits your glass.
Want To Save This Recipe?
Storage Options:
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Fridge: It’ll stay bright and tasty for up to 4 days if you keep it covered. (But seriously, good luck making it last that long.)
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Freezer: Make lemonade ice cubes! Perfect for popping into a glass without watering down your next batch. Big brain energy.
Variations and Substitutions:
You’re the boss here. Let’s get a little wild:
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Berry swap: Swap blueberries for raspberries, blackberries, or strawberries. Or, heck, a mix of whatever’s dying in your fruit drawer.
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Herbal twist: Add a few mint leaves or a sprig of basil. It’ll make you feel all sophisticated and brunchy.
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Boozy remix: A little splash of vodka or gin and boom—instant grown-up lemonade.
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Sparkling version: Swap some of the water with club soda for a fizzy party in a glass.
What to Serve with Blueberry Lemonade?
Pair this beauty with:
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Summer picnic foods like fried chicken, pasta salad, or anything grilled.
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Brunch spreads—think scones, muffins, and fresh fruit.
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BBQs because lemonade + burgers = soulmate-level perfection.
Or just sip it solo while you hide from the world for a minute. No judgment.
Frequently Asked Questions:
Can I use frozen blueberries instead of fresh?
Totally! Just thaw them a bit first so your blender doesn’t hate you.
How do I adjust the sweetness?
Taste as you go! It’s easier to add more sweetener than to fix it if it gets too sugary. Start light, taste, then tweak.
Can I make this ahead for a party?
Absolutely. I actually recommend it—the flavors deepen and get even better after a few hours chilling in the fridge.
And there you have it, friends—your ticket to surviving the next heat wave like a hydrated, blueberry-stained rockstar.
Give it a whirl and let me know… did it totally blow boring lemonade out of the water? I’m dying to hear!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Blueberry Lemonade
Ingredients
- 3 cups fresh blueberries
- ¼ cup stevia or preferred sweetener to taste
- ½ cup freshly squeezed lemon juice
- 9 cups water or more as needed
Instructions
Prepare the Blueberry Base:
- In a blender, combine the blueberries, sweetener, freshly squeezed lemon juice, and 1 cup of water. Blend the mixture until completely smooth.
Strain the Mixture (Optional):
- For a smoother consistency, strain the blended mixture through a fine-mesh sieve into a large pitcher, discarding any solids. If a slightly pulpy texture is preferred, straining may be omitted.
Assemble the Lemonade:
- Add the remaining 8 cups of water to the pitcher containing the blueberry mixture. Stir thoroughly to ensure even distribution of flavors.
Chill and Serve:
- Refrigerate the lemonade until thoroughly chilled, approximately 1 to 2 hours. Serve cold over ice, and garnish with lemon slices or fresh mint if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
