Our last harvest of Meyer lemons yielded several dozen. I juiced them all and measured out 2 cup portions for freezer bags. Meyer lemon juice freezes well and doesn’t lose any of its fresh taste in the freezer.
I place one sliced lemon in each bag, rind and all, and I think that helped keep the fresh lemon taste.
We’ve got a couple of bags of lemon juice left. As much as my family loves lemonade, we won’t have any problem using it up before the next Meyer lemon harvest..
Our little tree’s loaded down again with fruit. My juicer will be operating at warp speed in the very near future.
Y’all come see us!
Blueberry Lemonade
Make a simple syrup of water, sugar and blueberries to mix in lemon juice.
2 cups sugar
2 cups water
1 cup blueberries
2 cups fresh squeezed lemon juice
6 cups water
blueberries for garnish
Place first three ingredients in a saucepan and bring to a boil, stirring occasionally. Remove from heat and purée with an immersion blender, food processor or blender. If using a food processor or regular blender, take care when transferring hot liquid.
Strain puree mixture through a mesh strainer into a large pitcher.
Add lemon juice and six cups of water to pitcher. Stir.
Fill glasses with ice. Pour blueberry lemonade over ice. Garnish with fresh blueberries.
Blueberry Lemonade
Ingredients
- Blueberry Lemonade
- Make a simple syrup of water sugar and blueberries to mix in lemon juice.
- 2 cups sugar
- 2 cups water
- 1 cup blueberries
- 6 cups water
Instructions
- Place first three ingredients in a saucepan and bring to a boil, stirring occasionally. Remove from heat and puree with an immersion blender, food processor or blender. If using a food processor or regular blender, take care when transferring hot liquid.
- Strain pureed mixture through a mesh strainer into a large pitcher.
- Add six cups of water to pitcher.
- Fill glasses with ice. Pour blueberry lemonade over ice.
Mary says
This recipe sounds tasty and refreshing. However, I’m confused about the color. What in the ingredients gives this drink the red/pink color? I was not familiar with the Meyer Lemon and after researching I found that it’s pulp is yellow like the common/more familiar lemon. Thanks for enlightening me!!
Jackie Garvin says
Mary,
The color is from the blueberries. Cooking them with the simple syrup extracts more color than if you simply purée them. We love Meyer lemons. They’re not quite as tart as regular lemons and very easy to grow if you’re in the right USDA zone,of coarse. They have more than one growing season so they basically produce fruit year round.
Maureen | Orgasmic Chef says
I’d love this combination. I can’t wait for summer to arrive so I can sit back and enjoy a glass.
Jackie Garvin says
Cheers!
pumpkin061 says
One time a few years ago, I walked into a cafe on a hot summer day and bought a glass of blueberry lemonaid and thought it was the most delicious cold beverage I ever drank, and then the place closed, and I never did find this anywhere else. Thank you so much for this recipe! I am going to try making it!
Jackie Garvin says
I hope it’s as good as your memory, Jill!
Laura says
Hello! This was so yummy! Just wanted to let you know that I linked to this post on my blog at http://www.theroadtocrazy.com/2016/07/blueberry-everything.html. Thanks for sharing!!
Jackie Garvin says
Thank you!
Marcy says
I made this last night as directed except for adding the extra water , instead I poured the concentrate into 3 pint jars equally and refrigerated. This morning I made one of the pint of concentrate just by pouring concentrate into 2 quart pitcher and filling rest with water, I did add a half cup of sugar at this point as it was a little sour for me but OH SOOO GOOD!!! I will freeze the other 2pints for later use!! Thank you for the recipe!!
Jackie Garvin says
You’re most welcome.