Happy 1st Friday of Summer! I live for this season: road trips, fresh produce, swimming holes, baseball, hiking, HEAT and the list keeps going. Bring. It. On. I’m redoing a Southern staple summer beverage today-lemonade, but sans all the processed sugar you’d normally find in a glass.
Berry season is officially here, but I had some leftover frozen wild blueberries to use up. Strawberries or blackberries could work well if blueberries aren’t your style. I incorporated basil leaves from my indoor plant (obsessed with living home décor right now) into the recipe and it turned out fabulous! For the sweetener, I chose honey because just a bit goes a long way and it’s one of my favorite natural sources of sugar.
Wild Blueberry Basil Lemonade
- 7-8 cups water
- 1/3 cup raw, organic honey (more or less as desired)
- 1 cup wild blueberries
- 3-4 springs basil leaves
- ½ cup lemon juice (from 3-4 large lemons)
- Muddle a few blueberries and basil leaves at the bottom of a glass to release oils and juice (if desired).
- Heat the water and honey over medium in a pan. Stir until honey is dissolved and place aside.
- Juice lemons and add to sweetened water, along with the cup of blueberries and basil leaves.
- Let beverage cool in the fridge or serve over ice into the muddled glass.
Enjoy this first full upcoming summer weekend and stay hydrated out there!