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This refreshing pink lemonade is sweet, delicious, and simple to make—perfect for warm days or casual gatherings.
Why you’ll love this recipe
- This blueberry pink lemonade is vegan and gluten-free.
- It’s a bright, fruity drink for hot summer afternoons.
- You can serve it as a drink or freeze it into a refreshing dessert.
If you enjoy creative lemonades, consider trying the Dragon Fruit Lemonade recipe next.
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Ingredient notes
This pretty pink lemonade uses just four simple ingredients.
Lemons: The recipe requires 1 cup fresh lemon juice (about 6 lemons). Freshly squeezed juice gives the best bright, tart flavor—avoid bottled juice if possible.
Blueberries: I use a mix of fresh and frozen berries. Fresh blueberries produce a bluer tint, while frozen berries often yield a deeper pink hue.
Sugar: Any granulated sugar works for the simple syrup. I often use organic coconut sugar, but cane sugar, raw sugar, or regular white sugar will all dissolve into a clear syrup.
See the recipe card below for the full ingredient list and amounts.
Step-by-step process
1. Make the simple syrup: combine 1 cup sugar and 2 cups water in a saucepan over medium heat. Whisk until the sugar dissolves, then remove from heat and let cool. For convenience, make the syrup a few hours or the day before and chill it.
Top tip: Cooling the syrup ahead of time speeds up the final assembly.
2. Juice the lemons until you have 1 cup of lemon juice. Puree, mash, or muddle 1/4 cup blueberries until broken down. You can strain the berry puree if you prefer a clear drink, or leave the pulp for extra flavor and texture.
3. Combine the lemon juice, blueberry puree, cooled simple syrup, and 6 cups cold water in a large pitcher. Stir until everything is well mixed. Taste and adjust sweetness or water to your preference.
Substitutions and variations
This recipe is flexible—adapt it to suit your taste or turn it into a fun treat:
- Sparkling version: Use 3 cups cold water and 3 cups unflavored sparkling water in place of the full 6 cups of still water for a bubbly lemonade.
- Mix-and-match: Reserve half the batch and make one pitcher sparkling and one still.
- Other berries: Swap blueberries for raspberries, strawberries, or blackberries for different colors and flavors.
- Popsicles: Pour the prepared lemonade into molds and freeze for homemade popsicles—an easy frozen dessert.
Frequently asked questions
How do I store the lemonade? Transfer to a sealed container and refrigerate. It will keep well for up to five days.
How do I get a pink color? Frozen blueberries often produce a more vibrant pink color. The exact hue depends on the berries you use.
How long does simple syrup last? Store cooled simple syrup in an airtight container in the fridge for up to 7 days.
Can I make simple syrup in the microwave? Yes—combine 1 cup sugar and 2 cups water in a microwave-safe dish, heat in 1-minute intervals, and stir until the sugar dissolves. Be careful handling hot containers.
If you liked this recipe, try other plant-based drinks and snacks next.
- Dragon Fruit Lemonade
- Spirulina Smoothie
- Rainbow Fruit Skewers
- Green Juice Recipe
Blueberry Lemonade
Kelsey Riley
Pin Recipe
Equipment
-
Lemon juicer
Ingredients
- 1 cup fresh lemon juice about 6 lemons
- 6 cups cold water
- ¼ cup blueberries muddled or pureed
Simple Syrup
- 1 cup sugar
- 2 cups water
Instructions
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Start by making the simple syrup. Combine 2 cups water and 1 cup sugar in a saucepan over medium heat. Whisk until the sugar dissolves, then remove from heat and let cool.
-
Juice the lemons until you have 1 cup lemon juice. Mash or puree the blueberries.
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Mix the lemon juice, blueberry puree, cooled simple syrup, and 6 cups cold water in a large pitcher until combined. Adjust sweetness or water to taste, then chill and serve over ice.
Notes
Nutrition
Carbohydrates: 21g
Protein: 0.2g
Fat: 0.2g
Sodium: 5mg
Sugar: 20.9g
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