BLUEBERRY LEMONADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 1h50m
Yield 18 servings
Number Of Ingredients 5
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.
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
Nutrition Facts : Calories 234 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 8 milligrams, Carbohydrate 62 grams, Fiber 3 grams, Protein 1 grams, Sugar 51 grams
BLUEBERRY LEMONADE
I made this tasty and refreshing blueberry lemonade with Truvia® so as to make it a low-calorie drink. But feel free to use sugar or any choice sweetener.
Provided by Yoly
Categories Drinks Recipes Lemonade Recipes
Time 15m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 26.2 calories, Carbohydrate 9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 5.8 mg, Sugar 3.9 g
FRESH BLUEBERRY-LEMON CAKE
Fresh, juicy blueberries and lemon in this moist cake makes it hard to stop from coming back for more.
Provided by Catherine Fabre
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
- Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
- Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
- Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
- Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 47.5 g, Cholesterol 48.4 mg, Fat 17.6 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 5 g, Sodium 185.7 mg, Sugar 25.1 g
FRESH BLUEBERRY LEMONADE
Fresh, sweet pureed blueberries swimming with tart lemon makes for a very special (and pretty!) summer drink.
Provided by Kare for Kitchen Treaty
Time 1h5m
Number Of Ingredients 6
Steps:
- In a blender, blend together the lemon juice, sugar, blueberries, and hot water until the berries are pureed and the sugar is dissolved. Pour into pitcher. Pour over a fine-mesh strainer if you prefer a pulp-free lemonade.
- Add cold water.
- Chill for at least an hour.
- Serve over ice.
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