So this is my second blueberry recipe in a row. AND tomorrow I’m going to show you a cool treat with the leftovers from this recipe. Why all the blueberry recipes? Well this coming weekend is the annual Blueberry Arts Festival in my hometown of Ely, MN. This always signals that the wild blueberries should be ready any time. It’s the time of the year I am usually trying to use up last year’s berries (only if I think it’s a going to be a good year – otherwise, I’ve been known to hoard what I have left!). This recipe is great with either fresh or frozen blueberries. And this blueberry limeade is going to be a refreshing treat on a hot July day.
I’ve made several fresh lemonade recipes for Gravel & Dine including Ginger, Strawberry and Watermelon. There is something so refreshing about fresh squeezed drinks on a hot day. But why not change it up with limeade? The only difference with limeade versus lemonade is limes are smaller so you need to juice quite a few more limes. Not a problem if you’ve got a citrus juicer.
Here’s what you need:
Limeade starts with a simple syrup. Just bring equal parts sugar and water to a boil, stir until the sugar dissolves and allow to cool to room temp.
Squeeze the juice out of the limes until you end up with about 2 cups of lime juice (I am making an entire gallon!). This took me about 17 limes – but they were really small.
Next up is the blueberry puree. I used the single serve smoothie cup for my blender to blend a cup and a half of blueberries. If you start with frozen berries, you can add a few tablespoons of your lime juice to help them blend easier.
Note: I didn’t strain my blueberry puree because I don’t mind the seeds left in them and I think it makes it feel more homemade. Feel free to strain if you want, I would use a mesh strainer and cheesecloth.
Now it’s time to assemble the limeade. I put it into this fun gallon glass jar with a spout that a good friend got me for my birthday. Serving like this is perfect for a party!
When you mix up the limeade, your tastes might be different than mine. And your limes might be more or less tart than mine. Feel free to hold back a little of the syrup and lime juice to adjust to your own taste after you stir it all together.
Start with the cooled simple syrup.
Then add the lime juice.
The blueberry puree.
Then add enough cold water to make a gallon. Stir it up and serve into glasses filled with ice.
Tell me that doesn’t look refreshing?
- 1 ½ c sugar
- 1 ½ c water
- 2 c fresh squeezed lime juice
- 1 ½ c blueberries, pureed
- Water to make a gallon
- In a small saucepan, bring sugar and water to a boil. Stir until sugar dissolves. Allow to cool to room temperature. This is called a simple syrup.
- In a gallon container, mix together the simple syrup, lime juice, and blueberries. Add enough water to fill the container.