blueberry lemonade punch
photograph by Julie Ruble

If homemade blueberry lemonade sounds good, then spiked blueberry lemonade punch sounds even better. This patio-party cocktail begins with homemade blueberry syrup and freshly squeezed lemon juice. Ginger ale adds a fun fizz to the lemonade before vodka and champagne team up to make this the perfect backyard sipper. Add moonlight, lighting bugs, and maybe a few Tiki torches, and enjoy!

You’ll want to make sure that all of your ingredients are cold before you begin; this recipe tastes best when everything is well-chilled. To take your presentation to the next level, use lemon juice and sugar to garnish the rims of your serving glasses. Superfine sugar or granulated sugar pulsed through a food processor work best. The delicate grains look pretty, but they’re also critical to creating the perfect sip.

Looking for a shortcut? This cocktail tastes delicious with store-bought blueberry lemonade, too. Just substitute 2 ½ cups of your store-bought version for the homemade version below.

Serving kids? Feel free to make this punch without the vodka and champagne for a pretty “mocktail” that kids can enjoy.

Spiked Blueberry Lemonade Punch

Blueberry Lemonade:

½ cup sugar
1 cup blueberries
½ cup lemon juice
2 ½ cups water, divided

Cocktail Punch:

1 cup vodka
5 cups ginger ale, chilled
1 750-milliliter bottle champagne, chilled
Lemon slices
Superfine sugar for garnishing glass rims
Frozen blueberries as “ice cubes” (optional)

For the blueberry lemonade:

In a small saucepan over medium heat, mix 1/2 cup water, blueberries, and sugar. Bring mixture to a boil and wait for berries burst, about 10 minutes. Strain the mixture through a fine-mesh sieve into a pitcher. Add lemon juice and remaining 2 cups water. Chill until cold.

For the cocktail punch:

Add vodka to pitcher. Just before serving, stir in ginger ale and frozen blueberries. Run lemon slice along rim of each serving glass. Coat rim with dip with superfine sugar, tapping gently to discard the excess. Fill each glass with equal parts spiked blueberry lemonade and champagne.

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Julie comes from a family passionate about food: Her grandmother made the biscuits and gravy, her father made the chicken and dumplings, and her mother made anything and everything, with a flourish of buttercream on top. Her parents blazed a trail of comfort food from their beginnings in the Midwest to Julie's current home in the South. She lives with her husband Mike and their two dogs in Raleigh, and is the creator of Willow Bird Baking.