A Year-Round Guide to Franklin and Nantahala

Blueberry Lemonade 1 cup sugar 6 cups water finely grated zest of 1 lemon 1 pint fresh blueberries, rinsed, stems removed juice of 6 large lemons ice slices of fresh

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Blueberry Lemonade 1 cup sugar 6 cups water finely grated zest of 1 lemon 1 pint fresh blueberries, rinsed, stems removed juice of 6 large lemons ice slices of fresh

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Blueberry Lemonade 1 cup sugar 6 cups water finely grated zest of 1 lemon 1 pint fresh blueberries, rinsed, stems removed juice of 6 large lemons ice slices of fresh

Blueberry Lemonade

Blueberry Lemonade

  • 1 cup sugar
  • 6 cups water
  • finely grated zest of 1 lemon
  • 1 pint fresh blueberries, rinsed, stems removed
  • juice of 6 large lemons
  • ice
  • slices of fresh lemon, for garnish

Mix sugar, water, and lemon zest in a saucepan. Warm over medium-high heat, stirring to dissolve the sugar. Once sugar has completely dissolved, remove pan from heat, and pour mixture into a large glass pitcher. Combine blueberries with the lemon juice in a blender, and puree. Add to the pitcher, and stir well to blend. Pour lemonade through a sieve to remove the blueberry skins. Chill from 2 hours up to 24 hours. Pour lemonade over tall, ice-filled glasses, and garnish each with a lemon slice.

    Makes 4-6 servings.

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    This story was published on May 01, 2011

    Community Cookbook Series

    Community Cookbook Series

    For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.