Ingredients
- Fresh or frozen blueberries: 2 cups
- Granulated sugar: 2 cups
- Filtered water: 1 cup
- Freshly squeezed lemon juice: 1 ½ cups
- Lemon zest (from 2 large lemons): 1 tablespoon
- Kosher salt: ¼ teaspoon
Instructions
- Step 1: Combine the blueberries, granulated sugar, filtered water, and kosher salt in a medium saucepan. Heat the mixture over medium heat, stirring occasionally until the sugar is fully dissolved and the blueberries begin to soften and burst (about 5-7 minutes).
- Step 2: Bring the mixture to a low simmer, then reduce the heat to low and allow it to gently bubble for 10 minutes. Use the back of a spoon or a potato masher to lightly mash any remaining whole blueberries to release their maximum flavor and color.
- Step 3: Remove the saucepan from the heat. Carefully pour the blueberry mixture through a fine-mesh sieve or cheesecloth-lined strainer set over a clean bowl. Press gently on the solids to extract all the liquid, discarding the remaining pulp and skins.
- Step 4: Stir the fresh lemon juice and the lemon zest into the strained blueberry syrup base. Stir well until all components are fully incorporated, ensuring the zest is evenly distributed.
- Step 5: Allow the blueberry lemonade concentrate to cool completely to room temperature before transferring it to an airtight jar or bottle. Store the concentrate in the refrigerator for up to 2 weeks. (To serve, mix 1 part concentrate with 3-4 parts plain or sparkling water.)
Notes
- For maximum freshness and shelf life, ensure the concentrate is fully cooled to room temperature *before* transferring it to a sterilized, airtight jar for refrigeration.
- Beyond classic lemonade, try spiking your chilled concentrate with water with lemon juice or white rum extract, or use a small splash to flavor iced tea or homemade popsicles.
- Incorporating the lemon zest only after the cooking stage preserves the brightness of the oils, preventing a bitter, cooked-citrus flavor in the final syrup.
- If you are using frozen blueberries, skip the thawing step entirely and combine them straight from the freezer into the saucepan; this helps the cell walls burst quickly and release maximum color during simmering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American