Blueberry Grape Lemonade

Pro tips

• Juice the grapes and blueberries first, then strain through a fine mesh to remove pulp and seeds for a clearer, smoother drink.
• Chill all ingredients before mixing to avoid needing excess ice, which can dilute the flavor.
• Add sugar to the warm juice immediately after juicing to dissolve completely, then cool before adding water.
• Taste and adjust sweetness before serving—lemon tartness varies, so you may need slightly more or less sugar.

Substitutions

• Red grapes → green grapes or unsweetened bottled grape juice (adjust water accordingly)
• Blueberries → raspberries or blackberries (similar tartness)
• Granulated sugar → honey or agave nectar (use ¾ cup for every 1 cup sugar)

Storage & make-ahead

Store in a sealed pitcher in the refrigerator for up to 3 days. Stir before serving as separation may occur.

Equipment

juicer (optional but recommended) · fine-mesh strainer

Do I need a juicer to make this lemonade?

A juicer makes the process easier, but you can press grapes and blueberries through a fine-mesh strainer or cheesecloth, then squeeze lemons by hand.

Can I make this ahead of time?

Yes, prepare the fruit juice base and store it in the refrigerator for up to 3 days. Add water, sugar, and ice just before serving.

What can I use instead of red grapes?

Green grapes or black grapes work, though red grapes provide the best color. You can also substitute with fresh grape juice (unsweetened).

How much water should I add?

Start with 4 cups filtered water and adjust to taste—add more water for a lighter flavor or less for a more concentrated drink.

Is this recipe naturally sweetened?

The recipe uses 2 cups granulated sugar, which sweetens the drink. Reduce sugar to 1.5 cups for less sweetness or use honey as an alternative.