Blueberry Lemonade

This Blueberry Lemonade ups your summer beverage game. Antioxidant-rich blueberries not only lend their beautiful hue to this drink but also their disease-fighting superpowers. The blueberry-lemon combo is one of our favorites, with fresh-squeezed lemon juice coming in for the save. This lemonade has just the right amount of sweetness to prevent the pucker, while a pinch of salt balances all the flavors out. Keep reading for our expert tips, including the best lemons to use for juicing.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• As with all berries, be sure to rinse your blueberries just before you plan to use them. Rinsing them too early can reduce their shelf life.
• We prefer to use a fine-mesh strainer to avoid floating bits of blueberries in our drink. However, this is a personal preference—you don’t have to use a strainer.
• Meyer lemons, a hybrid of a lemon and a mandarin orange, are thinner-skinned, sweeter and less acidic than other varieties. If you can’t find them, the thicker-skinned Lisbon or Eureka lemons will work too. They offer a more classic tart lemon flavor.
• For the best taste, choose the heaviest lemons with the brightest yellow skin. They should yield slightly when gently squeezed and have a strong citrus aroma.

Nutrition Notes

• Blueberries are loaded with anthocyanins, plant compounds that give them both their color and disease-fighting powers. Eating blueberries regularly has been linked with a reduced risk of chronic diseases and better brain health. Blueberries are also rich in immune-supporting vitamin C and fiber, providing food for your gut-loving bacteria.
• Lemons bring more nutritional superpowers to this drink in the form of vitamin C and antioxidants. Besides supporting your immune system, vitamin C is also great for brightening your skin from the inside-out.