Blueberry Grape Lemonade
This blueberry grape lemonade combines freshly juiced red grapes and blueberries with tangy lemon juice and sugar for a vibrant, naturally sweet-and-tart beverage that requires no artificial flavors or store-bought mixes.
This blueberry grape lemonade combines freshly juiced red grapes and blueberries with tangy lemon juice and sugar for a vibrant, naturally sweet-and-tart beverage that requires no artificial flavors or store-bought mixes.
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Add the granulated sugar to a large pitcher.
Rinse the red grapes, then run them through a juicer, collecting the juice directly into the pitcher with the sugar.
Rinse the blueberries and run them through the juicer.
Pour the blueberry juice through a fine-mesh strainer set over the pitcher to catch any pulp.
Peel the lemons and cut them into quarters.
Run the lemon quarters through the juicer, collecting the juice in the pitcher.
Add filtered water to the pitcher.
Stir the lemonade until the sugar is completely dissolved.
Serve over ice and enjoy.
Store in a sealed pitcher in the refrigerator for up to 3 days. Stir before serving as separation may occur.
juicer (optional but recommended) · fine-mesh strainer
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.
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.
Green grapes or black grapes work, though red grapes provide the best color. You can also substitute with fresh grape juice (unsweetened).
Start with 4 cups filtered water and adjust to taste—add more water for a lighter flavor or less for a more concentrated drink.
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.
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