Blue Lemonade Food

HOMEMADE BLUE LEMONADE RECIPE

Steps:

• Start by squeezing out the juice of your fresh lemons using a lemon squeezer. Next, start to puree the blueberries and blackberries and pour the contents into a strainer when done. In a sauce pan, add the sugar and a 1/2 cup of water heating in on medium heat until the sugar dissolves (about 5 minutes or so). This will be the base of your lemonade. Remove it from the heat. Stir in the other 3 cups of cold water and the freshly squeezed lemon juice.

BLUE LEMONADE

Steps:

• Heat 2 cups of water with sugar, until sugar dissolves.
• Continue to heat for 5 minutes or so until it starts to thicken up.
• Add the rest of the water, zest and juice.
• Let cool to room temperature.
• Put the blueberries in a blender and puree.
• Stir berries into the lemonade and let sit for 2 hours at room temperature.
• Strain lemonade and chill before serving.

BLUE LEMONADE

Steps:

• Measure drink mix into cap to 1-qt. line; pour into 3-qt. glass or plastic pitcher. Add 1 qt. (4 cups) of the water; stir until mix is dissolved. Pour evenly into 3 plastic ice cube trays. Freeze 3 hours or until solid.
• Meanwhile, measure drink mix into cap to 2-qt. line; pour into pitcher. Add remaining water; stir until mix is dissolved. Pour 1 cup prepared drink into blender container. Add blueberries; pulse until smooth. Pour into remaining drink in pitcher. Refrigerate until ready to serve.
• Fill 11 glasses with blue ice cubes. Add lemon slice to each glass. Fill with prepared drink.

BLUEBERRY LEMONADE

Steps:

• Place the blueberries and sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher. Stir well and pour into tall ice filled glasses

BLUEBERRY LEMONADE

Steps:

• For the blueberry syrup: Put the blueberries, sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes.
• Strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill down fast).
• For the lemonade: Mix the sugar with 6 cups of tap water and stir until the sugar is dissolved to make a simple syrup.
• Pour the lemon juice into a large vat. Pour in three-quarters of the simple syrup and 8 cups of water (give or take). Add the blueberry syrup, stir it around and then give it a taste. Add more simple syrup if it needs sweetness, or more water if it needs dilution. Top up with lots of ice before serving.

BLUE LEMONADE

Steps:

• In a medium saucepan, combine 2 cups of the water with 1 cup of the sugar. Bring them to a boil over low heat, stirring until the sugar melts. Turn the heat up and cook over medium-high heat for 5 minutes, or until the syrup begins to thicken slightly. Stir in the remaining 3 cups of water with the lemon rind and the juice. Remove the pan from the heat. In a food processor or blender, puree the blackberries and blueberries and add them to the syrup. Let the mixture cool to room temperature and set it aside for 1 hour. Strain well into a large pitcher to remove the seeds and skins from the berries. Chill until ready to serve. Serve over ice.

RED, WHITE AND BLUE FROZEN LEMONADE

Steps:

• Place lemon juice, sugar and ice in a blender; cover and process until slushy. Divide blueberries among 4 chilled glasses; muddle slightly. Add lemon slush; top with cherries.

BLUEBERRY LEMONADE

Steps:

• Combine blueberries, sweetener, lemon juice, and 1 cup water together in a blender; blend until smooth. Pour into a pitcher. Add remaining water and stir.

LAVENDER BLUE LEMONADE

Steps:

• In a 4 quart bowl or pitcher use the back of a wooden spoon to lightly mash the
• blueberries. Add the lemon juice, reserving rinds. Mix juice with sugar to taste.
• In a saucepan bring the 4 cups water and lavender buds to a boil. Pour through a strainer over lemon juice mixture, stir to dissolve sugar. Add lemon rinds.
• Cover and refrigerate 2 to 3 hours.
• Remove and discard rinds. Strain through a mesh sieve into a pitcher and chill or serve. Enjoy!