Blueberry Lemonade With Lemon Verbena And Ginger Recipes

BLUEBERRY LEMONADE

Steps:

• fill tall glass or goblet glass with ice.
• Add blueberry vodka, blue curaco and lemonade to fill glass.
• Stir well.
• Garnish with blueberries if you want.

BLUEBERRY LEMONADE WITH LEMON VERBENA AND GINGER

Steps:

• Combine 1/2 cup sugar, 1/2 cup water, ginger, and lemon verbena in a small saucepan.
• Boil for 1 minute, transfer infused syrup to a container, and chill.
• Place blueberries and remaining 1/2 cup sugar in a blender.
• Puree until smooth.
• Add lemon juice and remaining 4 cups of water and blend to mix. Combine with infused syrup and strain into a pitcher.
• Serve over ice. Float 2-3 whole fresh lemon verbena leaves in each glass.

SPARKLING BLUEBERRY-GINGER LEMONADE

Steps:

• Finely grate ginger onto a paper towel and squeeze over a bowl to extract ginger juice.
• Combine 1 teaspoon ginger juice, sparkling water, lemon juice, and Emergen-C® Energy+ Blueberry-Acai vitamin drink mix. Stir gently to combine.
• Serve over ice. Garnish with blueberries, if desired.

BLUEBERRY LEMONADE

Steps:

• First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils.
• Lower the heat and allow the syrup to simmer for another minute.
• Remove from heat and let cool.
• In a blender or food processor, puree the blueberries with 2 tablespoons of sugar.
• In a pitcher, combine the cooled syrup, lemon juice and blueberry puree.
• To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water.
• Makes base for 12 servings.

LEMON VERBENA LEMONADE

Steps:

• Bring sugar to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat and add lemon verbena. Cover, and steep for 15 minutes. Strain through a fine sieve, and let cool thoroughly.
• Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses (or cover and refrigerater for up to 3 days).
• LEMON VERBENA ICE CUBES:.
• Fill 2 ice trays halfway with water, and freeze. Top each cube with a lemon verbena leaf and cover with water, and freeze for up to a week.