Low Iodine Fresh Blueberry Mint Lemonade
Few drinks feel as vibrant and refreshing as a tall glass of homemade lemonade, and this blueberry-mint version takes things to a whole new level. The base is built on fresh-squeezed lemon juice, ripe blueberries, and maple syrup — all naturally free of the iodized salt and dairy that can make packaged beverages tricky to navigate on a low-iodine plan. The real magic happens when you simmer the blueberries with maple syrup and let fresh mint steep into the warm syrup, coaxing out a deep, fragrant purple liquid that tastes like summer in a pitcher. Straining the solids gives you a silky, jewel-toned concentrate that blends beautifully with cold water and bright lemon juice. Every ingredient here is straightforward and easy to verify, so there's no second-guessing labels or hunting for specialty substitutes. Serve it over ice with a few extra mint leaves and you've got something that looks stunning and tastes even better — proof that eating with restrictions doesn't mean sacrificing the good stuff.
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Learn more →Ingredients
4 servings
- ¾ cup fresh blueberries
- ½ cup fresh lemon juice (from about 4 lemons)
- 6 tbsp maple syrup
- 3 cups cold water
For the blueberry-mint syrup
- ½ cup water (for the syrup)
- 10 fresh mint leaves, plus more for serving
For serving
- ice, for serving
- lemon slices, for serving (optional)
Instructions
- 1
Combine the blueberries, maple syrup, and 1/2 cup water in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries burst and the liquid turns deep purple, about 4–5 minutes.
- 2
Remove the pan from the heat and add the mint leaves. Let the mixture steep for 10 minutes, until the mint fragrance is clearly present in the syrup.
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