“Summer is like a fresh glass of lemonade. You want to drink it fast, but you want it to last forever.”
Bright and refreshing, it goes without saying that this blueberry lemonade is the perfect addition to any summertime activity—picnic or otherwise! After all, can summer truly exist without lemonade?
It’s blueberry season in the Pacific Northwest and I couldn’t be happier. Berry picking is truly one of my favorite things about summer and I wouldn’t dream of letting the season go by without at least one afternoon spent picking deliciously sweet blueberries with my wonderful husband and adorable dog, Ralph. (Isn’t Ralph the cutest?).
With my blueberry bounty in hand, I’ve been baking up a storm. This, consequentially, isn’t the best idea considering the fact that our antiquated Victorian is lacking air conditioning. My oven overuse I decided, could be remedied with freshly squeezed lemonade. And even better—blueberry lemonade. Not that this is a completely novel concept, but it’s a pretty perfect way to cool down on a hot day and brings together some of my favorite things about summer—lemonade + blueberries!
Packed with anthocyanin antioxidants, low glycemic index blueberries make for a wonderful addition to this simple lemonade. Tart lemons and plump blueberries are delicately sweetened here with coconut sugar. Coconut Sugar is made from the sap that flower buds produce on the coconut palm tree—and this type of sugar too, touts a lower glycemic index (35) as compared to refined white sugar (60-70)—which can mean good things for keeping your blood sugar in check.
To me, the best kind of lemonade is one where I can actually taste the lemons, or in this case—blueberries and lemons! What I love best about this easy recipe is that it’s bursting with fresh fruit flavor, is slightly tart and incredibly hydrating. Decorating this drink are also edible borage flowers. Which add extra sparkle and a light cucumber flavor. Here’s to making summer last!