Tag Archives: lemonade

Blueberry Lemonade Recipe

Lemonade
Blueberry Lemonade

Lemonade is a wonderful refreshing drink on a hot summer’s day.  Sometimes I like just plain old-fashioned lemonade and, other times, I like to flavor it using whatever berries are currently in season.  My latest lemonade creation uses high bush blueberries to make blueberry lemonade concentrate.  Fill a glass about one third full of the concentrate and top it up with lemon-lime soda for a tasty drink. You can, of course, top up the concentrate with lemon-flavored sparkling water instead of the soda.

Lemonade
Blueberry Lemonade

This recipe begins with a simple syrup which is infused with freshly squeezed lemon juice, grated lemon rind, and blueberry purée.

I am sometimes asked if it is necessary to use a simple syrup when making lemonade.  In my view, it is essential and here is why.  Ever try dissolving sugar in cold liquid?  If you have, then you know the difficulty in getting the sugar to completely dissolve. Stir, stir, stir or shake, shake, shake and the sugar just does not want to completely dissolve and the mixture will appear cloudy. This is because sugar is not very soluble in cold liquid.  At some point, you may have experienced a drink that had a nasty gritty sugar taste and texture and you may have noticed some undissolved sugar that fell  to the bottom of the glass.  This would have been the result of sugar mixed with cold liquid.

Lemonade is meant to be a bit tart but it does need some sugar to sweeten it a bit.  So, how do you get the sugar successfully incorporated into the lemonade?  It’s simple – you make a simple syrup. And, it’s called simple for a reason.

Simple syrup is nothing more than water and sugar heated until the sugar is perfectly dissolved.  There are various formulas for simple syrup, depending on how thick you want the syrup and for what purpose it will be used. I tend to use 3/4 cup of sugar to 1 cup of water for simple syrups for beverages.  My preference is to use super-fine sugar (aka caster sugar) because its fine texture means it dissolves easier than standard granulated sugar. Simply combine the sugar and water in a saucepan and heat over medium heat to the boiling point, stirring constantly, until the sugar is dissolved.  Let the syrup boil gently for about 3-4 minutes, reducing the heat if necessary so the mixture does not boil too rapidly.  Don’t boil the mixture rapidly or leave the liquid on the heat too long because you’ll lose some to evaporation.  Remove the liquid from the heat and let it cool for about 30-40 minutes before adding any additional ingredients such as lemon juice, lemon rind, or puréed berries. Easy-peasy! And, you will have a much more refined drink that has a smooth, silky, velvet-like finish than you will get by trying to dissolve the sugar in cold water. It’s all about the quality in the end result.

Lemonade
Blueberry Lemonade

I used about 6 oz of high bush blueberries (the really nice big berries like the ones in the photo below) for this recipe and, with my potato masher, I loosely broke up the berries.

Blueberries
High Bush Blueberries

By gently mashing the berries, their juices get released quicker when they are heated. The  berries were combined with 2/3 cup of water and cooked over medium heat for 5-7 minutes, just until they were softened and their juices were extracted.  The mixture was cooled for about 30 minutes then puréed with an immersion blender.  I added the blueberries, lemon juice, and lemon rind to the cooled simple syrup and let it sit for a couple of hours so the flavors would infuse the syrup.

To get the smooth liquid,  strain the cooled mixture through a very fine mesh sieve twice to remove the pulp.

This concentrate will keep in a tightly sealed container in the refrigerator for three to four days.

Lemonade
Blueberry Lemonade

[printable recipe follows at end of posting]

Blueberry Lemonade

Ingredients:
1 cup water
¾ cup super-fine sugar (aka caster sugar)

½ cup freshly squeezed lemon juice
1 – 2 tbsp grated lemon rind

6 oz high bush blueberries
2/3 cup water

Method:

For the simple syrup:  In small saucepan, combine the water and sugar together.  Bring to a boil over medium heat, stirring constantly, until sugar is completely dissolved.  Reduce heat slightly and boil gently for 3-4 minutes, stirring occasionally.  Remove from heat and cool to room temperature (apx. 30-40 minutes).

For the blueberry purée: In pie plate, gently mash the berries with a potato masher to release their juices.  Combine the berries and 2/3 cup water in a saucepan.  Cook over medium heat, stirring constantly, for approximately 5-7 minutes, or until berries are softened and the mixture is quite juicy.  Remove from heat and cool for about 30 minutes. Purée the berry mixture in a blender or with an immersion blender.

For the lemonade concentrate: Add the lemon juice, lemon rind, and puréed berry mixture to the cooled simple syrup.  Stir well to fully combine the ingredients.  Let mixture stand for at least an hour (or up to three hours) to allow the flavors to blend.  Strain mixture twice through a fine mesh sieve to remove the pulp.  Discard the pulp and pour concentrate into a bottle.  Cover tightly and store in refrigerator for up to 3-4 days.

To serve:  Fill a glass approximately one-third full of lemonade concentrate.  Top up with lemon-lime soda or lemon-flavored sparkling water.  Add ice cubes. Garnish with a lemon wheel, a sprig of lemon balm, and fresh blueberries, if desired.

Yield:  Approximately 2 cups concentrate

Lemonade
Blueberry Lemonade

 

Blueberry Lemonade

Yield: Apx. 2 cups concentrate

This lemonade combines two complementary flavors to make a delightfully tasty and refreshing drink for a hot summer's day.

Ingredients

  • 1 cup water
  • ¾ cup super-fine sugar (aka caster sugar)
  • ½ cup freshly squeezed lemon juice
  • 1 – 2 tbsp grated lemon rind
  • 6 oz high bush blueberries
  • 2/3 cup water

Instructions

  1. For the simple syrup: In small saucepan, combine the water and sugar together. Bring to a boil over medium heat, stirring constantly, until sugar is completely dissolved. Reduce heat slightly and boil gently for 3-4 minutes, stirring occasionally. Remove from heat and cool to room temperature (apx. 30-40 minutes).
  2. For the blueberry purée: In pie plate, gently mash the berries with a potato masher to release their juices. Combine the berries and 2/3 cup water in a saucepan. Cook over medium heat, stirring constantly, for approximately 5-7 minutes, or until berries are softened and the mixture is quite juicy. Remove from heat and cool for about 30 minutes. Purée the berry mixture in a blender or with an immersion blender.
  3. For the lemonade concentrate: Add the lemon juice, lemon rind, and puréed berry mixture to the cooled simple syrup. Stir well to fully combine the ingredients. Let mixture stand for at least an hour (or up to three hours) to allow the flavors to blend. Strain mixture twice through a fine mesh sieve to remove the pulp. Discard the pulp and pour concentrate into a bottle. Cover tightly and store in refrigerator for up to 3-4 days.
  4. To serve: Fill a glass approximately one-third full of lemonade concentrate. Top up with lemon-lime soda or lemon-flavored sparkling water. Add ice cubes. Garnish with a lemon wheel, a sprig of lemon balm, and fresh blueberries, if desired.
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Lemonade
Blueberry Lemonade

Casual Summer Picnic

 

DSC_0707

 

There are so many options for picnics that can range from very impromptu casual style to more elaborate events.  Today, it was about 30C on Prince Edward Island so the theme for the day was casual….very casual.

I had made a batch of pan rolls yesterday and shaped them into the perfect size and shape for slider sandwiches.  These are so easy to pull together and they are very tasty.  Essentially, for each one, all I used was some black forest ham, a slice of tomato, some JJ Stewart beer mustard sauce, slices of cheddar and havarti cheese, and lettuce from our own garden.

Ham, Cheese, and Tomato Sliders
Ham, Cheese, and Tomato Sliders

 

Of course, a bowl of the quintessential all-time favorite picnic salad – potato salad – provided a great side dish to the sliders and it’s always a hit. Just make sure to keep this salad refrigerated.

Potato Salad
Potato Salad

A tall pitcher of cold, refreshing lemonade proved to be a thirst-quenching drink on this hot afternoon.

Lemonade
Lemonade

Dessert was simply colorful marshmallow squares.  Nice and summery as well as yummy!

Marshmallow Squares
Marshmallow Squares

And, juicy watermelon always goes great on a hot summer day and it adds such a splash of color to the table.

When it is so hot, I like to keep meal prep to the minimum and go with very simplistic foods and ones that can be prepared early in the day and refrigerated until use. This picnic menu is so easy to set up buffet style whether it is for 3-4 people or several more.

While picnics don’t necessarily require table centerpieces, they can take a picnic from mundane to wow with very little effort.  Today, I simply walked to the nearest flowerbed and picked some daisies which, with their yellow centers, fit in with my summery yellow color theme. I think daisies go very well with wicker picnic baskets!

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Lemonade

Hot, lazy days of summer always send me off looking for thirst-quenching cold drinks.

One of my favorites is old-fashioned homemade lemonade.  It’s cool and refreshing.

Making the concentrate for the lemonade is really easy and I think it tastes ever-so-much better than bought lemonade.

Cool, refreshing homemade lemonade
Cool, refreshing homemade lemonade

Lemonade Concentrate

Ingredients:

1 cup water
¾ cup super-fine sugar (aka caster sugar)
1 cup fresh-squeezed lemon juice (apx 3-4 lemons), strained
1-2 tbsp grated lemon rind

Lemon-flavored sparkling water to top up

Method:

Squeeze lemons and strain juice.

Assemble ingredients.

Boil water and sugar for 3-4 minutes. Turn off heat and cool for apx. 30 minutes.

Add lemon juice and grated lemon rind. Stir.  Let sit at room temperature for at least 3-4 hours to allow flavour to strengthen.

Strain lemon rind from concentrate.

Pour into bottle.

To serve: Pour ½ to ⅔ cup of lemon concentrate into tall glass and top up with lemon-flavored sparkling water.

Add ice cubes or crushed ice if desired and decorate with a sprig of mint and a slice or two of lemon.

Keep concentrate refrigerated.

Yield: Apx. 2 cups

Lemonade is a very versatile drink – it’s great for picnics, sitting on the front porch,  at afternoon tea, at the beach, or anywhere for that matter.

Is lemonade part of your summer?

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