Ingredients for Blueberry Lemonade With Lemon Verbena And Ginger
- White Sugar
- 4 1/2 cups cold water
- 2-inch piece of fresh ginger, peeled and thinly sliced
- 6 sprigs fresh lemon verbena
- 2 cups fresh blueberries
- Fresh Lemon Juice
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How to Make Blueberry Lemonade With Lemon Verbena And Ginger
- Combine 1/2 cup sugar, 1/2 cup water, 2-inch piece of peeled and thinly sliced ginger, and 4 sprigs of fresh lemon verbena in a small saucepan.
- Bring to a boil over medium heat. Reduce heat and simmer for 1 minute. Remove from heat and let steep for 10 minutes.
- Strain the syrup through a fine-mesh sieve into a heat-safe container, discarding solids. Let cool completely, then chill.
- In a blender, combine 2 cups fresh blueberries and 1/2 cup sugar.
- Blend until completely smooth.
- Add 1/2 cup fresh lemon juice and 4 cups cold water to the blender. Blend until well combined.
- Gently stir the chilled ginger-lemon verbena syrup into the blueberry mixture.
- Strain the lemonade through a fine-mesh sieve into a pitcher to remove any seeds or pulp (optional).
- Serve over ice. Garnish each glass with 2-3 fresh lemon verbena leaves.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
145g
Fat
0g
Carbs
12g
