Blueberry Lemonade

I know, I know, summer is over. It’s sad. But if you want to take yourself right back to summertime, just make this blueberry lemonade. Remember when I went through that huge blueberry kick? Well, Hubby and I had picked 15 pounds of blueberries, so I was finding ways to use them left and right. I froze about half of them, so I will be making blueberry treats all year.

I just added some frozen blueberries to some freshly squeezed lemonade. As they defrosted in the lemonade, I muddled them a bit to bring out their flavor. I love the resulting color! How pretty and PINK is that?

I have to confess, that I served the blueberry lemonade with some blueberry infused vodka. To make the vodka, mixed vodka with some smashed blueberries and let them hang out together in the fridge overnight.

One Year Ago: Double Fudge Brownies
Three Years Ago: Grilled Beef Ribs

Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!

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Blueberry Lemonade

Yield: Serves 4

Ingredients:

For the simple syrup
1/2 cup water
1/2 cup sugar

3/4 cup freshly squeezed lemon juice (from about 5 lemons)
1 1/2 cups water

1/2 cup frozen blueberries

Directions:

First, prepare the simple syrup by heating the sugar and water over medium heat just until the sugar is dissolved. Remove from heat and allow to cool slightly.

Pour lemon juice into a small pitcher and add 1 1/2 cups water.

Pour the simple syrup into the pitcher and stir.

Taste for sweeteness/tartness and add additional sugar or water, if desired.

Add frozen blueberries. Allow to set for a few minutes to allow blueberries to defrost. After about 5 minutes, use the back of a fork to mash up some of the blueberries in the pitcher.

Add ice to individual glasses and serve.

Recipe adapted from Confections of a Foodie Bride

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10 Responses to “Strawberry Rhubarb Bars”

  1. #
    1
    Ingrid — August 6, 2009 at 7:36 pm

    I’ve been anxious to try rhubarb but after many trips to the grocery store missed the season. (it sold out-FAST!) Did you use fresh or frozen rhubarb? I just saw the frozen kind and have been thinking about giving it a try.
    ~ingrid

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    2
    Jen — August 6, 2009 at 8:12 pm

    Ingrid – I made this when I was home in the Midwest back in June. It seems easier to find out there than in the East Coast where I live. We use fresh and I’ve never used frozen although my dad does freeze his for the rhubarb rolls I made a few weeks ago too. I should have grabbed a ton and froze it myself…

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    3
    bewa3u1 — August 6, 2009 at 9:07 pm

    I made these for a 4th of July party. we ran out of fresh and had to use frozen rhubarb, which tasted fine, we couldnt tell the difference (but we also had the fresh mixed in). Although I would suggest cutting the frozen pieces up a bit more- they came out of the bag huge! ~Jen’s older-younger sister

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    4
    Jen — August 6, 2009 at 9:15 pm

    thanks little sis! Were they store bought or did Dad freeze them from fresh?

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    5
    Katie — August 7, 2009 at 2:42 am

    No kidding – those look like the best dessert ever!! I’m starring and making for sure!

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    6
    Sara @ Our Best Bites — August 7, 2009 at 5:07 am

    Ya know what- I’ve never made anything with rhubarb! But those sure look yummy so I might have to try it 🙂

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    7
    Colleen — August 7, 2009 at 5:42 pm

    These look delicious!

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    8
    nutmegnanny — August 7, 2009 at 9:28 pm

    I love rhubarb, what a great new way to use it;)

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    9
    madebymel — August 9, 2009 at 12:44 am

    I really need to try rhubarb. I am afraid I won’t like it, but this looks like a great recipe!

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    Ingrid — August 9, 2009 at 5:07 pm

    Thank for the info Jen! I just may go ahead and give frozen a try otherwise its wait a year.
    ~ingrid

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