BLUEBERRY LEMONADE Printer-friendly
Source: News Tribune
Yield: 4 servings
2 cups fresh blueberries, picked over for stems
1/2 to 1/3 cup sugar, depending on the sweetness of the blueberries
1 cup freshly squeezed lemon juice
2 cups cold water
Superfine sugar, if needed
Taste one of the blueberries to determine sweetness. In a blender or food processor, process blueberries and granulated sugar until smooth. Strain puree through a fine mesh strainer into a medium size bowl, stirring and pushing on the puree to get all the juice.
Pour the blueberry juice into a 1-quart container. Add the lemon juice and water and stir or shake to combine. Check for sweetness, adding superfine sugar to taste, if needed.
Chill until very cold and serve over ice.