Ingredients
Directions
In a medium saucepan, bring blueberries and ¼ cup water to a boil.
Turn down to medium-high heat, continue to boil and stir occasionally for 10 minutes until the skins start to fall off the blueberries.
Add the blueberries to a blender.
Add the lemon juice and 4 cups of water to the blender.
Blend on medium for 1–2 minutes until blueberries are blended.
Strain berries through a fine-mesh strainer.
Pour into a large jar or pitcher.
Refrigerate and serve over ice during the spring and summer months and hot during the cooler fall and winter months!
Chef's Notes
Delicious and nutritious additions
Get an extra boost of nutrition by cooking ¼ cup minced ginger with the blueberries.
Steep 1–2 bags of hibiscus tea with the blueberries for more anthocyanin power.
Add chopped mint or basil after you pour it over ice.
For a warm, soothing beverage during the cooler fall and winter months, add cinnamon and clove to the steeping process.
Minimize the tartness
Add more water.
Add a tablespoon of maple syrup or date nectar to cut the tartness of the berries.
Add a teaspoon of vanilla extract.
Ingredients
Directions
In a medium saucepan, bring blueberries and ¼ cup water to a boil.
Turn down to medium-high heat, continue to boil and stir occasionally for 10 minutes until the skins start to fall off the blueberries.
Add the blueberries to a blender.
Add the lemon juice and 4 cups of water to the blender.
Blend on medium for 1–2 minutes until blueberries are blended.
Strain berries through a fine-mesh strainer.
Pour into a large jar or pitcher.
Refrigerate and serve over ice during the spring and summer months and hot during the cooler fall and winter months!