Low Sodium Vegan Blueberry Lemonade with Fresh Mint
This vibrant blueberry lemonade is the kind of drink that makes a regular afternoon feel like a special occasion. Fresh blueberries are simmered with sugar and water until they burst into a jewel-toned syrup, then steeped with mint leaves for a floral, cooling depth that you simply cannot get from a store-bought mix. Bright lemon juice cuts through the sweetness beautifully, and the option to finish it with sparkling water gives the whole glass a festive lift. Every ingredient here is naturally free of added salt, so there's nothing to second-guess — just clean, fruit-forward flavor from start to finish. The syrup comes together in under ten minutes on the stovetop, and once it's strained and chilled, assembly is as easy as pouring over ice. Garnished with a sprig of fresh mint and a lemon slice, it looks stunning enough to serve at a brunch or backyard gathering without any extra effort.
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Learn more →Ingredients
4 servings
For the blueberry-mint syrup
- 1 cup fresh blueberries
- ½ cup granulated sugar
- ½ cup water
- 8 fresh mint leaves, plus more for serving
For the lemonade
- ¾ cup fresh lemon juice (from about 5–6 lemons)
- 3 cups cold water or sparkling water
For serving
- ice, for serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the blueberries, sugar, and 1/2 cup water in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries burst and the sugar dissolves completely, about 5–7 minutes.
- 2
Remove the pan from the heat and add the 8 mint leaves. Let the mixture steep for 15 minutes, until the syrup is deeply colored and fragrant.
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