Best 8 Blueberry Lemonade With Lemon Verbena And Ginger Recipes

BLUEBERRY LEMONADE

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

BLUEBERRY LEMONADE RECIPE BY TASTY

Steps:

• Place blueberries, lemon juice, and cold water in a blender and blend until smooth.
• Strain the blueberries mixture through a fine-mesh sieve, using a spoon to press the last of the liquid through.
• Add the sparkling water and honey and mix until the honey dissolves.
• Serve over ice with extra blueberries.
• Enjoy!

SPARKLING BLUEBERRY-GINGER LEMONADE

Steps:

• Finely grate ginger onto a paper towel and squeeze over a bowl to extract ginger juice.
• Combine 1 teaspoon ginger juice, sparkling water, lemon juice, and Emergen-C® Energy+ Blueberry-Acai vitamin drink mix. Stir gently to combine.
• Serve over ice. Garnish with blueberries, if desired.

BLUEBERRY LEMONADE WITH LEMON VERBENA AND GINGER

Steps:

• Combine 1/2 cup sugar, 1/2 cup water, ginger, and lemon verbena in a small saucepan.
• Boil for 1 minute, transfer infused syrup to a container, and chill.
• Place blueberries and remaining 1/2 cup sugar in a blender.
• Puree until smooth.
• Add lemon juice and remaining 4 cups of water and blend to mix. Combine with infused syrup and strain into a pitcher.
• Serve over ice. Float 2-3 whole fresh lemon verbena leaves in each glass.

GINGER-BERRY LEMONADE

Steps:

• In a large saucepan over high heat, combine sugar and ginger with 8 cups water. Bring to a boil, stirring occasionally until sugar dissolves. Boil for 15 minutes.
• Transfer from heat, and let cool for 15 minutes. Strain through a fine sieve, discarding solids, and refrigerate until well chilled.
• Set aside about a third of the berries for garnish. In a blender or food processor, process remaining berries until smooth. Strain puree through a mesh sieve, pressing berries with back of a wooden spoon to extract as much juice as possible. Discard solids.
• In a pitcher, combine ginger syrup, strained berries and lemon juice. Serve over ice, garnished with reserved berries and lemon slices.

BLUEBERRY LEMONADE

Steps:

• fill tall glass or goblet glass with ice.
• Add blueberry vodka, blue curaco and lemonade to fill glass.
• Stir well.
• Garnish with blueberries if you want.

LEMON VERBENA-BLUEBERRY MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line pan with paper muffin liners. Whisk together the egg, milk, and vanilla extract until smooth; set aside.
• Place the flour, sugar, baking powder, salt, and lemon verbena into a food processor. Pulse until the lemon verbena has been finely chopped. Add the butter, and pulse quickly until finely chopped. Pour the flour mixture into a mixing bowl, and stir in the blueberries. Pour in the milk mixture, and stir until just moistened. Fill the prepared muffin cups 3/4 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.