The Better Baker: Blastin' Blueberry Lemonade (Sugar Free Option)

I think we all like to have those cooling summertime beverages to run to when the temperatures climb.

I often make my Naturally Sweetened Lemonade. (Recipe below) Enjoying the juice and pulp from those fresh-squeezed lemons always makes me feel spoiled.

I found a way to 'dress' up this easy recipe by using blueberries.

I used frozen berries to cook the syrup and that worked just fine, so whether you use fresh or frozen, I think you're sure to enjoy this tasty and cooling beverage.

So this is what I did with the blueberries, and then added them to the recipe below.

ENJOY!!

(hover over photo to pin)

(If you prefer - add about 2/3 c. sugar to blueberries before cooking instead of using liquid stevia in the lemonade...you can always add more sweetener/sugar later if you desire)

To make

BLUEBERRY SYRUP:

2 c. frozen or fresh blueberries

1 c. water

Place blueberries and water in saucepan, over low heat. (Adding sugar if you prefer to use it instead of liquid stevia)

Bring to a boil, stirring occasionally; cook for about 5 - 7 minutes or until blueberries pop open and cook down. Pour blueberry mixture into a sieve and strain, saving the liquid. Discard the pulp. Add to lemonade; stir until blended. Chill about 2 hours. Serve over ice cubes and with a lemon wedge. Store leftovers in fridge for 2 - 3 days.