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This vibrant, blueberry-infused drink is sure to be a hit with the kids for the color and the sweet flavor.
1 cup granulated sugar
6 cups water
1 tablespoon finely grated lemon zest
1 pint fresh blueberries, picked over
1 cup fresh-squeezed lemon juice
ice
sprigs of fresh mint for garnish
Combine the sugar, water, and lemon zest in a saucepan over medium-high heat. Cook, stirring frequently, until the sugar has dissolved.
Remove the pan from the heat and let cool. Transfer the mixture to a large pitcher and chill for 1-2 hours.
Combine the blueberries and lemon juice in a blender. Puree until smooth. Add the blueberry puree to the pitcher and mix well. Pour the blueberry lemonade through a fine mesh sieve if there are a lot of skins from the blueberries.
Serve the purple lemonade over ice in tall glasses. Garnish with mint, if desired.
For a clearer lemonade, strain the blueberry puree through a fine mesh sieve to remove the skins and any pulp. This will result in a smoother drink.
To boost the lemon flavor, try adding a little more lemon zest to the sugar-water mixture. Just be sure to avoid the white pith of the lemon, as it can add bitterness.
If you're serving this at a party or special occasion, try adding edible flowers or lemon slices to the pitcher or glasses for an extra touch.
For an effervescent twist, mix in some sparkling water or club soda to the lemonade just before serving.
Try adding other berries, such as raspberries or strawberries, to create different flavored and colored lemonades.
Yes, you can use frozen blueberries instead of fresh for this recipe. There's no need to thaw them before blending, as they will easily puree while frozen. Using frozen blueberries might even enhance the color and chill the lemonade faster.
To adjust the sweetness of the purple lemonade, you can alter the amount of sugar to your taste. If you find the lemonade too sweet, reduce the amount of sugar or add more lemon juice to increase the tartness. Conversely, if it's not sweet enough, you can add more sugar or a simple syrup (equal parts water and sugar heated until the sugar dissolves, then cooled) to the lemonade after the initial sugar has been dissolved and the mixture has cooled.
For a lower-sugar version of this lemonade, you can substitute the granulated sugar with a sugar alternative that suits your dietary needs or preferences. Honey, agave nectar, or stevia are possible alternatives, but keep in mind that the flavor profile might change slightly. Start with a smaller amount and adjust according to taste, as these sweeteners vary in sweetness compared to sugar.
Yes, this purple lemonade can be made in advance. Prepare the lemonade as instructed and store it in the refrigerator. It will keep well for up to 3-5 days. Stir well before serving, as the ingredients may settle at the bottom over time. Add ice and garnish with fresh mint right before serving to maintain the best flavor and presentation.
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reviews & comments
August 8, 2013
I added a little more sugar to the blueberries because mine weren't very flavorful unfortunately but this lemonade was really good. Love the color of it too!