Blueberry-Rosemary Lemonade
Wow friends and neighbors at sidewalk sales, brunches, or picnics with this deliciously modern take on the warm-weather classic. Add vodka and sub bubbly water for the 2 cups water in this lemonade recipe and you’ve got the perfect happy hour thirst-quencher.
Blueberry-Rosemary Lemonade Gluten-Free Recipe
MAKES ABOUT 4 CUPS
Ingredients
- 1 cup fresh blueberries
- 1-1/2 cups sugar
- 1 (2-inch) sprig rosemary
- 1-1/4 cups freshly squeezed lemon juice (from about 15 lemons), strained
- Ice
Instructions
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In a small saucepan, combine the blueberries, sugar, rosemary, and 1/4 cup water over medium-low heat and simmer, stirring occasionally, until the blueberries are soft and broken down, about 10 minutes. Let cool.
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Strain the blueberry syrup through a fine-mesh sieve into a pitcher, gently pressing down on the solids to extract the juice. Stir the lemon juice and 2 cups water into the pitcher. Add ice and serve.
Photography Erin Ng
