A refreshing homemade blueberry lemonade combining tart lemons with sweet blueberries, perfect for warm days.

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In a small saucepan, combine the blueberries, 1/4 cup water, and sugar. Bring to a gentle simmer over medium heat, stirring occasionally, until blueberries start to break down, about 5 minutes.
Remove from heat and let the blueberry mixture cool slightly, then strain through a fine mesh sieve into a pitcher, pressing to extract juice. Discard solids.
Add the freshly squeezed lemon juice and remaining 3¾ cups of cold water to the pitcher. Stir well.
Taste and adjust sweetness or acidity—add more sugar or lemon juice if desired.
Chill in the refrigerator for at least 30 minutes.
Serve over ice and garnish with fresh mint leaves and lemon slices, if using.

Use frozen blueberries year‑round if fresh are unavailable.
For a vibrant color, lightly crush a few whole blueberries and add to the pitcher.
Try substituting honey or agave syrup for sugar; dissolve in warm water first.
To make it fizzy, use sparkling water instead of plain water.