I don’t know about you guys, but I think it is hot hot HOT outside. Of course, I live in Central Florida, and the average temperature in the summer is 93° but with the heat index and humidity it feels over 100°. Temperatures this hot calls for something icy cold and refreshing. Like….LEMONADE. Refreshing Blueberry Lemonade.
Even growing up in Northern Virginia, summers were always hot and humid. We picnicked a lot as a family growing up – lots of good food and ice cold lemonade. Of course those were the days of Kool-Aid and Minute Maid drink mixes, those were the days before we knew how horribly bad these processed sugary drink mixes were for us. Those were the late 1970’s. The days when hot dogs were considered a health food and mac and cheese from a blue box were the norm (who am I kidding? Blue box mac and cheese is still da bomb). Kale? Quinoa? Did we even know what those were back then?
Now, here we are in 2016. Kale and Quinoa are staples in our diet. We’ve abandoned hot dogs and mac and cheese has become gourmet and fancy with gouda and bacon. Nobody buys Kool-Aid mix anymore (do they?) I mean, I may buy a packet of Kool-Aid if I was making my own lip gloss or something, but otherwise, I brew my own iced tea and lemonade and if I want something fruity I add real fruit, not some powder.
So this brings us to the Sunday Supper event – this week’s theme is Nostalgic Summer Recipes and I chose to make Blueberry Lemonade. Refreshing, tart and sweet. Perfect for sitting outside, enjoying the hot summer weather and reading a book. With lemon sugar cookies to boot. Whoa. Sitting outside until the daily Florida summer thunderstorm hits.
For me, the best way to make flavored lemonade is to add the fruit to the water and sugar when making the simple syrup. While I chose blueberry, there are endless options of fruit you could use. Watermelon, strawberry, blackberry, whatever fruit you can find in season. It just so happens we are in blueberry season at the moment. I also will add edible lavender to the simple syrup for an extra herbal flavor. Just make sure the lavender is edible. Please do not just run to the home decor store and buy lavender, you will be in for a very unpleasant treat. Make sure you are using culinary lavender.
I always seem to have a basket full of lemons in my house, especially in the summer. Lemons are so fresh. It is easy enough to buy bottled lemon juice to make the lemonade but I personally think you can really taste the freshness from using real lemons. And juicing lemons can be a task you pass along to a child, right? I used the juice of ten lemons, equivalent to 1 1/2 cups of real lemon juice.
I also stress the importance of using filtered water, as tap water can taint the fresh flavor of an authentic lemonade. Most tap water has some type of an aftertaste, though it really depends on what part of the country you live in. I personally do not like the taste of our tap water in Central Florida. Just my opinion.
And of course a big plate of lemon sugar cookies make having a glass of blueberry lemonade an event. Snack time isn’t so average anymore.
So cheers! I hope you enjoy the recipe. I am going to head outside, read my book and enjoy the heat before the summer rain hits. Then it will be time for a nap. Ah, summer.
How about a glass of homemade blueberry lemonade? Get the recipe here. #SundaySupper Click To Tweet
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And please enjoy some of the other recipes from the Sunday Supper Nostalgic Summer Recipes event:
- Blueberry Lavender Lemonade by Beauty and the Beets
- Natural Pink Pineapple Lemonade by Food Lust People Love
- Rhubarb Muffins by Wholistic Woman
- Strawberry Cream Cheese French Toast by Cindy’s Recipes and Writings
- Gazpacho Shooters by That Skinny Chick Can Bake
- Grilled BLT Kebabs by Eat, Drink and be Tracy
- Strawberry Fruit Dip by Books n’ Cooks
- Classic Shrimp Roll Sliders by Crazed Mom
- How to Cook Hot Dogs by Life Tastes Good
- Wiener Schnitzel by Caroline’s Cooking
- Baked Beans by Magnolia Days
- Creamy Ranch Potato Salad by Dash of Evans
- Grilled Zucchini Salad by Sunday Supper Movement
- Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
- Southern Fried Squash by Peaceful Cooking
- Spätzlesalat (German Spaetzle Pasta Salad) by Tara’s Multicultural Table
- Summer’s Best Tomato Cucumber Salad by Delaware Girl Eats
- Ambrosia Salad by Angels Home Sweet Homestead
- Bavarian Almonds by Palatable Pastime
- Blueberry Cobbler by Cosmopolitan Cornbread
- Boardwalk Funnel Cake by The Redhead Baker
- Buttermilk Pound Cake by Renee’s Kitchen Adventures
- DIY Drumsticks by A Mind Full Mom
- Double Corn Buttermilk Cake by What Smells So Good?
- Frosted Grapes by Culinary Adventures with Camilla
- Gluten Free S’mores Magic Bars by Cupcakes and Kale Chips
- Homemade Banana Pudding by Cooking with Carlee
- Homemade Drumsticks by Pies and Plots
- Japanese Melon Ice Cream by Ninja Baker
- Lemon Coconut Bars by The Finer Cookie
- Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
- Poke Cake by Our Good Life
- Maple Sugar Candy by Grumpy’s Honeybunch
- Mom’s Rhubarb Cake by Monica’s Table
- Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
- Pineapple Upside Down Cake by The Freshman Cook
- Pudding Pops by Hezzi-D’s Books and Cooks
- Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
- Sherbet Float by Cookin’ Mimi
- Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
- Strawberry Jello Pie by Tramplingrose
- Tita’s Fruit Dessert by Basic N Delicious
- Toasted Coconut Puppy Chow by Helpful Homemade
- Watergate Salad by Flavor Mosaic
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