Weather: 40 degrees, rain
What I’m listening to: kids watching Mulan and Pastor Alaska cracking eggs into a skillet
My oldest son is participating in Alaska Lemonade Day today – an annual event that teaches kids business and entrepreneurial skills. A few weeks back, he went to a workshop at our local Home Depot and they helped him make his own lemonade stand. Then, he brought it home and painted it a sunshiny shade of yellow. He designed a logo with Pastor Alaska on the computer and had custom vinyl banners made by students at the high school. He asked me to help him develop freshly-squeezed lemonade recipes in multiple flavors. When he had decided on his favorite flavors and recipes, the entire family spent the evening juicing lemons and making large batches of simple syrup and fruit puree. This afternoon he is heading to our local Three Bears store to sell his product.
One of the flavors we developed – and both of my sons’ favorite – was Blueberry Lemonade. Also, when I took to my Facebook Fan Page and asked readers which flavor they would choose, Blueberry was the most popular. I have to say that this is the most impressive, beautiful pitcher of lemonade I’ve ever made. The color…. oh, the color. Float some lemon slices and fresh blueberries in the pitcher and you’ve got something really special to serve for Mother’s Day, baby or bridal showers, or any special event you have coming up this summer.
A beautiful freshly-squeezed lemonade made with fresh blueberries.
Yields: About 8 cups (1 half gallon)
- For the Simple Syrup:
- 2 cups water
- 1 cup sugar
- For the Blueberry Puree:
- 2 cups blueberries (fresh or frozen and thawed)
- 1 cup cold water
- For the Lemonade:
- zest of one lemon
- 1 cup freshly-squeezed lemon juice
- 2 cups cold water
- lemon slices and fresh blueberries (optional)
In a saucepan over high heat, mix together the water and the sugar. Cook until the sugar dissolves and it becomes a clear syrup. Remove from heat and set aside to cool while you do the next steps.
Add the blueberries and the 1 cup cold water to a blender. Pulse until the mixture is pureed.
To a half-gallon pitcher, add the lemon zest, lemon juice, 2 cups cold water, ice, and lemon slices/fresh blueberries, if using. Stir in the blueberry puree and the simple syrup until well combined. Taste for sweetness and add more cold water if needed. Refrigerate to chill through or serve over ice.