I've had a lot of different lemonades over the summer-- ginger lemonade, rosemary lemonade, regular lemonade, blueberry basil lemonade. It's like the types of rain listed in Forrest Gump. After visiting Sweetgreen a couple of weeks ago with a blogger crew (fo' free to Boston Brunchers folk and I was not bribed or sponsored to make this post), I decided to branch out and make fresh lemonade. I didn't dare attempt their glorious salads, you'll have to try those in person!
I loved the idea of adding some antioxidant purple with blueberries and while I wasn't a huge fan of the basil, mint seemed like a good way to add some cool freshness to this beverage. You know the saying "when life gives you lemons, make lemonade"? Well, life is gonna need to give you a lotta lemons to make that lemonade and you best provide some sugar.
- 6-8 lemons
- 1 pint of fresh blueberries
- 1/2-3/4 cup of sugar (depending on sweet preference)
- 2 sprigs of mint
- 1 sprig of lemon verbena
- 4 cups of water
- Using a juicer, squeeze the lemons to create 1 cup of lemon juice.
- In a medium bowl, pour the washed blueberries, leaves from 1 sprig of mint and 3-4 leaves of lemon verbena. Using a flat spoon or mallet, gently crush the blueberries to create a stew.
- Add the lemon juice to the blueberry mixture and stir.
- Strain the mixture into a pitcher or bowl.
- Add 4 cups of water to the lemon-blueberry mixture.
- Add 1/2 cup of sugar. If you prefer a sweeter lemonade, you can add another 1/4 cup.
- Mix until the sugar is dissolved.
- Serve over ice and garnish with remaining herbs (if desired).