If there’s one thing I’ve learned over a few attempts at making my own, life’s gotta give you a whole load of lemons before you can make much lemonade!
This recipe, however, is well worth squeezing a few lemons, and I know I’m gonna be making it over and over through the summer months because I could drink this all day!
You will need:
- 5-6 lemons
- 1 cup blueberries
- 1/2 cup granulated or caster sugar
In a medium saucepan, combine the sugar with 250ml water and add the blueberries. Start to heat this over a medium heat.
While keeping an eye on the blueberry mixture, squeeze the lemons – preferably using a hand juicer to get the most juice out! You should be aiming for about 175-200ml.
After 3-4 mins of simmering, the blueberries in the pan should be broken down, and the liquid should be a nice purple colour. Remove the mixture from the heat, and drain using a fine sieve to ensure none of the skins or bitty bits get through. Let this cool down a little.
In a large jug, combine the lemon juice with 1.25 litres of cold water, then pour in the blueberry syrup and whisk to combine. Pop into the fridge to allow the mixture to fully cool, then serve over ice and enjoy!