I woke up Tuesday morning in my warmest pajamas & socks, buried underneath five layers of blankets, still frigid in a 57-degree house, and said, “Great. I have to make lemonade today.”
The blueberry lemonade, of course, has been on my blog post schedule for well over a month now. I scheduled it back when I thought that as crazy as Tennessee springs tend to be, surely it would be warm around here by mid-April. Nope, y’all. Nope. We’ve been fooled a few times, yes. We’ve turned the heat off and told ourselves we wouldn’t turn it back on until at least October. But spring has delivered us snow flurries and frosted cars and trust issues.
And you know what? I’m not changing the blog post schedule just because mid-April around here decided to provide a completely inappropriate environment for this spring/summer drink. In fact, I’ve come up with a new proverb for you, just for the occasion:
“When Tennessee April gives you snow flurries, make lemonade.”
So that’s exactly what we’re going to do. We’re going to make a pitcher of this sparkling blueberry lemonade, we’re going to sit next to the sunniest window in the house, and we’re going to accept the fact that warm weather will come… eventually. Maybe in July.
If you try this Sparkling Blueberry Lemonade at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or by mentioning my page The Savvy Plate Blog on Facebook!
Sparkling Blueberry Lemonade
This sparkling blueberry lemonade recipe provides a fresh, easy, nonalcoholic spring or summer drink to serve as the weather warms up!
- 1 1/2 cups frozen blueberries
- 1 cup white sugar
- 1 cup water
- 1 1/2 cups fresh-squeezed lemon juice
- 48 oz. sparkling water (I used a few 12 oz. cans of lemon-flavored sparkling water, but you can use plain or another flavor.)
Start by making blueberry syrup. Add the frozen blueberries, sugar, and water to a saucepan, and gradually increase the heat to a boil, stirring often to dissolve the sugar and to keep it from burning on the bottom of the pan. Once it reaches a boil, bring it down for a simmer, and cook 5 minutes. Pour the syrup through a mesh strainer into a bowl, using your spoon to crush the berries press as much blueberry juice into the bowl as possible.
Add fresh lemon juice to the blueberry syrup and place in the fridge to chill for at least 2 hours.
This will make about 6 servings. If you need to serve all of it at once, start by mixing about 36 ounces of sparkling water into the blueberry-lemon concentrate. Taste the lemonade, and add more sparkling water if desired. OR if you would only like to serve 1 or 2 people lemonade and save the rest for later, mix about 1/2 cup of concentrate with about 6 oz. (half a 12 oz. can!) sparkling water, and serve.