Wow yourself and guests with this simple, little time needed recipe. Perfect for any Father's Day BBQ's you may have planning and utilizing the fresh berries you have growing or fresh pick on your counter right now. You can really do this last minute or way ahead of time, I suggest last minute unless you make extra otherwise it may not make it to your planned destination.
Blueberries are full of anti oxidants to fight off free radical damage to our skin, including great fiber and high amounts of Vitamin C to support a healthy immune system, not to mention fighting off those allergies! Lemon regulates the pH in our body and aids digestion, heartburn, high blood pressure and flushes your blood of impurities. Also packs another punch of Vitamin C to help toss those itchy eyes and stuffy heads to the way side. Fight your seasonal allergies a step further by sweetening with raw honey, the latest research proves how well it does to combat respiratory symptoms!
Planning a Father's Day BBQ? Here are some dishes that may be on my table:
Sweet and Sassy Beans and Grilled Green Beans- beans great in the slow cooker too, green beans are a weekly thing here!
Greek Chicken and Greek Roasted Potatoes - still a fave chicken marinade.
Green Goddess Dressing- THE dip for meats, veggie trays and baked potatoes.
Giardiniera- perfect for Father's Day as it is my husband and dad's faves, PS- this is a make ahead.
Diner Style Pancakes with Fresh Berry Syrup and Homemade Breakfast Sausage- breakfast in bed?
Very Blueberry Lemonade
Print recipe here
1 C lemon juice= 6-8 lemons, freshly squeezed
1 C fresh or frozen blueberries
1 C raw cane sugar, ½ C raw honey or 1 tsp stevia
6-8 C water
ice
1. Combine lemons, blueberries and sugar into a blender, bullet or immersion style. Blend until blueberries are as liquefied as possible (Vita-mix
owners bragging rights inserted here...I do not have current bragging rights).
2. Pour blended creation into a pitcher, place desired ice into pitcher, fill with 6-8 cups water until desired taste and size of your container.
3. Fill a glass with ice, to make pretty add lemon slices and a few blueberries to the glass. Fill with Very Blueberry Lemonade and enjoy on a beautiful, hot, sunny day.
Note: Feel free to sub in any berries for the blueberries with equal success! Easily double this recipe to fit into a sun tea gallon size glass container.
Today's recipes where brought to you by, inspired or adapted from: Saved by the Egg Timer: Original
what a great drink thanks for sharing come see what I shared at http://shopannies.blogspot.com
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Have a Nice Day :-)
BTW, your Very Blueberry Lemonade sounds great!
Hi Natasha,
ReplyDeleteThis beverage looks so pretty and delicious! I am at my Ma's now visiting and she has started making her own mixes to lower the sugar content. She and dad have both lost wiehgt because I have been talking to them about paleo. While I am not on it 100% of the time- I do like my pasta and sweets, we are working toward getting the kids to learn modification and start doing more cooking- they may eat more veggies if they make them! So little by little we will get there! I will have to check out your chocolate cookies! Thanks!
Robin
Wandered here by way of the Nourishing Kitchen's Pennywise post - saw your lemonade, thought about what was in the fridge, bopped down, blitzed it up and am rather chuffed at how tasty it is! I changed it a tad (going with what was IN the fridge - I only make one trip a week to the markets) by using half lemon juice and half lime. Also, half raw sugar and half agave syrup. Works REALLY well, and I think this (and what might end up being an endless string of varieties!) is going to be in pretty standard rotation this summer. Thanks for adding something tasty AND pretty to the table.
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