10 Minute Blueberry Mint Lemonade

Blueberry Lemonade

Ban boring lemonade from your table!

In just minutes, your lemonade can go from forgettable to fabulous with the addition of blueberries and mint.

All you do is muddle (or whirl for a few pulses in your food processor) some blueberries, throw in some mint and – you’re got WOW!

This technique requires a little time for flavors to mingle, but no time at all for boiling or stirring or making a simple syrup.

C’mon! Don’t you just love berry time of year?

10 Minute Blueberry Lemonade
Prep time
Total time
10 minutes is all you need to get oooh's and aaah's for a tasty spin on lemonade!
Recipe type: Beverage
Serves: sevres 4 to 6
  • 1 cup of freshly squeezed lemon juice ( about 4 lemons)
  • 1 tablespoon lemon zest
  • 3 cups blueberries, fresh or frozen
  • ¼ cup diced mint leaves
  • ½ cup sugar (or, the equivalent of your favorite sweetener) (add more to your taste, if desired)
  • 6 cups cold water
  1. Place the lemon juice, lemon zest, blueberries in a food processor and pulse until blueberries are in small bits, about 5 pulses.
  2. Strain through a strainer. Save some of the bigger chunks of blueberries for garnishing your glasses and then discard the pulp.
  3. Stir in the mint leaves, sugar and water. Stir in the chunks of blueberries. Taste and add additional sugar or sweetener, as desired.
  4. Serve over ice.

Other bloggers do berry lemonade:

Sparkling Raspberry Lemonade, Natasha’s Kitchen
Strawberry Basil Lemonade, Closet Cooking
Blueberry Lavender Lemonade, Baking a Moment

Frozen Grapefruit Mimosa for Mother’s Day Brunch

Variation on the classic, perfect for a Mother’s Day brunch.

Frozen Grapefruit Mimosa

Frozen Grapefruit Mimosa for a Mother’s Day (or any) Brunch

I have a confession. The standard mimosa? Orange juice and champagne? Beloved by all Basic Girls? I’ve never really cared for it. Orange juice in any cocktail, really. (Okay, so it probably has something to do with too many cheap screwdrivers in college, if I’m being truly honest.) At brunches past, if I felt like something stronger than coffee, I usually went for a bloody mary instead.

UNTIL! Until I discovered one very simple change: using grapefruit juice instead of orange. What a contrast! No longer too sweet, just a touch of tart and sour while still retaining the brightness of citrus – this made all the difference. For this coming Sunday, I decided to use this new-to-me variation and experiment with making it frozen as well. I do love any excuse to use the amazing Ninja, though any high-speed blender will do the job. If you’re looking for something that nods to the classics but adds something fresh and new, this could be just the thing! …

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