
Bright, jewel-toned, and genuinely refreshing, this blueberry lemonade is the kind of drink that makes a regular afternoon feel like a little occasion. The blueberries are cooked down into a deeply colored syrup, which means the fruit is fully broken down and the potentially reactive proteins are no longer an issue — a real win for anyone who has to be cautious around raw berries. Fresh mint steeps right into that warm syrup, adding a cool, herbal note that plays beautifully against the tart lemon juice. Everything gets strained smooth before it hits the pitcher, so the final drink is silky and clean with no pulpy bits to worry about. You can go still or sparkling depending on your mood, and both versions are equally stunning poured over ice with a few lemon slices on the rim. It's completely plant-based with no hidden additives — just fruit, sugar, water, and herbs doing exactly what they're supposed to do.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings









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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
