If you have a few hours to prepare a cooling summer lemonade, this is the recipe for you! July is blueberry month and the berries are prolific in the grocery stores as well as local farmers’ markets. A perfect time to make a gallon or two of this beautiful crimson colored beverage. Tangy, yet mildly sweetened with a homemade blueberry syrup, this could be the beverage of your summer.
Not only do I love featuring recipes on Cafe Lynnylu, but I’m always on the hunt for photographic props to enhance my food related photos. Just recently while browsing in favorite antique market in the Atlanta area, I spied a small enamel topped table stuck in the corner of one of the booths. It was a great deal so it went home with me. These images are the first one’s I shot using the table, but I see many more opportunities to use the table. I feel the patina of the table imparts a frosty feel to the images.
1/2 cup granulated sugar (3/4 cup for a sweeter lemonade)
1 cup water
1 cup blueberries, picked over, rinsed and drained
3/4 freshly squeezed lemon juice ( I have used Meyer Lemons as well as conventional ones)
5 cups water
To make the blueberry simple syrup, combine sugar and water in a medium-sized saucepan over medium heat, stirring until sugar is dissolved. Add blueberries and bring to a boil; reduce heat and simmer 3-4 minutes or until blueberries have broken down. Remove from heat.
Strain blueberries through a fine sieve and let cool. In a large pitcher, stir together the blueberry syrup, lemon juice and the water. Place in the refrigerator until well chilled. Serve over ice and garnish with blueberries and lemon slices.
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