Low Sodium Blueberry Lemon Lemonade
Tart, vibrant, and bursting with real fruit flavor, this blueberry lemonade is the kind of drink that makes you feel like summer arrived early. Fresh blueberries and just-squeezed lemon juice do all the heavy lifting here, delivering bold color and brightness without any powdered mixes or store-bought shortcuts that sneak in unwanted additives. Maple syrup steps in as the sweetener, giving the drink a subtle depth that plain sugar just can't match. The blending-and-straining method pulls every bit of flavor from the blueberries while leaving you with a silky-smooth, beautifully purple pour. It comes together in minutes and looks genuinely stunning over ice with a lemon slice and a sprig of fresh mint. Whether you're serving it at a backyard gathering or just treating yourself on a warm afternoon, this is the kind of refreshing glass you'll want to make on repeat.
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Learn more →Ingredients
4 servings
- 1 cup fresh blueberries
- ½ cup fresh lemon juice (from about 4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ¼ cup maple syrup
- 3 cups cold water
- 2 cups ice cubes
For serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Add the blueberries, lemon juice, lemon zest, maple syrup, and 1 cup of the cold water to a blender. Blend on high until completely smooth, about 30–45 seconds.
- 2
Pour the blueberry mixture through a fine-mesh strainer set over a pitcher, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids.
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