Mushroom Free Blueberry Lemon Lemonade
Bright, tangy, and just sweet enough, this blueberry lemonade is the kind of drink that makes a regular afternoon feel like a backyard party. Fresh blueberries get blended with real lemon juice, lemon zest, and maple syrup before being strained into a silky, jewel-toned pitcher that looks almost too pretty to drink. The straining step is the secret — it gives you all that deep berry flavor without any pulp or texture getting in the way. Maple syrup does the sweetening here, which means no refined sugar and a subtle warmth that plays beautifully against the citrus. Naturally free from anything fungal or earthy, every single ingredient in this glass is clean, fresh, and straightforward. Garnish with a lemon slice and a sprig of mint if you want to take it over the top, or just pour it over ice and enjoy it exactly as it is.
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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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