As promised, today I am sharing the Sparkling Blueberry-Basil Lemonade recipe from my brunch demo at the French Cheese Board. This recipe was a real crowd pleaser – I think some people were genuinely shocked by how easy it is to make delicious homemade lemonade that’s free of freaky store-bought powders, refined sugar or preservatives. It’s perfect for guests who prefer not to drink alcoholic brunch cocktails, or for those weaning themselves off of store-bought sugary beverages. However, should you want to make this into an adult version, swap out one cup of seltzer for one cup of vodka or gin and it’s party time.
You’ll notice that the recipe calls specifically for organic berries, which I didn’t do just to be a snob. Berries live on the ‘dirty’ side of the Dirty Dozen and Clean Fifteen list. This means research found that conventionally grown berries are among the most pesticide-ridden produce, and their consumption should be limited. If you can’t find organic blueberries at your market, use organic strawberries instead.
If you can’t find organic blueberries at your market, use organic strawberries instead. Leftover lemonade may be stored in an airtight container for several days.
- 1 cup organic blueberries
- ½ cup freshly squeezed lemon juice (from 3–4 lemons)
- 6 tablespoons pure maple syrup
- 1 handful of basil leaves (about 6 leaves)
- One 32-ounce bottle seltzer, chilled
- In a pitcher, combine blueberries, lemon juice, maple syrup and basil. Using a muddler or a wooden spoon, mash mixture until blueberries pop and release their juices, about 1 minute.
- Slowly pour in seltzer.
- Serve lemonade over ice.