ORIGINAL RECIPE: Pinterest to Cravings of a Lunatic.com*
TIMING: 10 minutes
DIFFICULTY: Easy, but it takes trust
TOOLS: A small, heavy bottomed sauce pan and something large to serve in
COOK TYPE: Stovetop
HEALTH: Why talk about health? Lemonade is essential to summer. It has fruit in it (and lots of sugar). And it is hydrating.
EXPERIENCE: Planning for a pre-teen, girls fashion-themed birthday party, and I was told that everything had to be pink and black. So drinks? Naturally pink lemonade came to mind, and since it’s my daughter’s favorite…
I made a big mistake, though. I read the reviews, and accepted the recipe, and then when I was making it decided I knew better so I veered from the path. I was wrong. I was afraid that the blueberries would not dye the lemonade and my daughter was afraid the result would not have the strawberryesque taste. Going with this recipe, no, it won’t taste strawberry. It will taste like lemonade with maybe just a little something-something. But pureeing the blueberries made the whole thing too thick and smoothie-like and way too purpley for pink lemonade.
So ignore the photos and follow the recipe and let me know how it works.
NOTES: Serve with ice. It might be a good idea to slightly mash the blueberries before stirring in. You also could strain the lemonade before stirring, to remove the blueberries and leave the pink color.
- In a small, heavy bottomed sauce pan, heat 1 cup water over medium heat with 2 cups granulated sugar. Stir until the liquid is completely clear.
- Remove from heat and add 2 1/4 cups lemon juice.
- Pour into your clear serving container and add 7 cups cold water and 2 cups ice, as well as 3/4 cup blueberries. Stir until desired pink.
Serve with ice and a hot day.
*Recipe changed from the original.