This Blue Me Away
There are a few things we always, always, always have in our fridge. Various milks for various purposes (fat free and soy for David and coconut milk for me), a wide assortment of mustards, condiments out the ying-yang, some fruit and lemons or limes.
Lemons are an amazing fruit.
Yes, they are full of vitamin C (an antioxidant) and copper, but lemons are also renowned for their healing powers. They heal, disenfect, can treat skin infections, serve as a diuretic, get rid of dandruff, help to alkaline the body's natural pH, act as a blood purifier and make an amazing salad dressing. Clearly, lemons are a superfood!
And the latest and greatest studies indicate that drinking lemonade can help to lower or moderate your blood pressure.
I have touted homemade lemonade on this blog and how I make it with Truvia instead of sugar. But when I came across this new recipe for a Blueberry Lemonade, I knew we had to try it.
Not only is it gorgeous, but it's delicious as well! A unique and refreshing treat with the added benefit of another superfood, blueberries.
Buen provecho!
Blueberry Lemonade
The Cowgirl Gourmet adapted this recipe from the August 2010 issue of Restaurant Hospitality (p. 56)
Print recipe
UPDATE: After making two pitchers of this fabulous blueberry lemonade, we have decided that it might be best to puree the water, sugar, lemon juice and blueberry concoction. But, you give it a try and let me know what you prefer.
Keep in mind that the longer the blueberry lemonade chills and melds, the darker the blue color becomes, so it may be worth waiting for. Plus, as it melds, the blueberries get mushy and soft and fall apart in the bottle of the pitcher for added yumminess.
Makes 1 quart or 4 servings
6 packets of Truvia
1 1/4 cups fresh blueberries, divided
1/2 cup fresh lemon juice
Water
In 1-quart glass measuring cup or glass bowl, combine Truvia, 1/2 cup blueberries and 1/2 cup water.
Microwave on high until hot, about 1 minute. Stir well until the sugar dissolves.
Using a fork or a potato masher, mash the blueberries so they pop. Add the lemon juice and stir again.
Add enough water to make 1-quart and chill. Or you can simply fill tall glasses with ice cubes, evenly divide the remaining blueberries and pour the blueberry lemonade mixture.
Garnish each glass with a lemon slice, if desired.
Lemons are an amazing fruit.
Yes, they are full of vitamin C (an antioxidant) and copper, but lemons are also renowned for their healing powers. They heal, disenfect, can treat skin infections, serve as a diuretic, get rid of dandruff, help to alkaline the body's natural pH, act as a blood purifier and make an amazing salad dressing. Clearly, lemons are a superfood!
And the latest and greatest studies indicate that drinking lemonade can help to lower or moderate your blood pressure.
I have touted homemade lemonade on this blog and how I make it with Truvia instead of sugar. But when I came across this new recipe for a Blueberry Lemonade, I knew we had to try it.
Not only is it gorgeous, but it's delicious as well! A unique and refreshing treat with the added benefit of another superfood, blueberries.
Buen provecho!
Blueberry Lemonade
The Cowgirl Gourmet adapted this recipe from the August 2010 issue of Restaurant Hospitality (p. 56)
Print recipe
UPDATE: After making two pitchers of this fabulous blueberry lemonade, we have decided that it might be best to puree the water, sugar, lemon juice and blueberry concoction. But, you give it a try and let me know what you prefer.
Keep in mind that the longer the blueberry lemonade chills and melds, the darker the blue color becomes, so it may be worth waiting for. Plus, as it melds, the blueberries get mushy and soft and fall apart in the bottle of the pitcher for added yumminess.
Makes 1 quart or 4 servings
6 packets of Truvia
1 1/4 cups fresh blueberries, divided
1/2 cup fresh lemon juice
Water
In 1-quart glass measuring cup or glass bowl, combine Truvia, 1/2 cup blueberries and 1/2 cup water.
Microwave on high until hot, about 1 minute. Stir well until the sugar dissolves.
Using a fork or a potato masher, mash the blueberries so they pop. Add the lemon juice and stir again.
Add enough water to make 1-quart and chill. Or you can simply fill tall glasses with ice cubes, evenly divide the remaining blueberries and pour the blueberry lemonade mixture.
Garnish each glass with a lemon slice, if desired.
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