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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)


  1. Muddle a few blueberries and basil leaves at the bottom of a glass to release oils and juice (if desired).
  2. Heat the water and honey over medium in a pan. Stir until honey is dissolved and place aside.
  3. Juice lemons and add to sweetened water, along with the cup of blueberries and basil leaves.
  4. 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!




Wild Blueberry Basil Lemonade


June 24, 2016


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  1. Cool Alcohol-Free Drinks for The End of Summer - Eat Right Mama

    August 19th, 2016 at 6:52 am

    […] now–Basil. This unlikely combo of ingredients turns out a super antioxidant-rich drink: Wild Blueberry Basil Lemonade. And to top it off, it’s sweetened with […]

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