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Blueberry Lemonade Base
This recipe is kosher for Passover.
Blueberry Lemonade Base Eileen Goltz | Pareve
30 minutes 5 minutes
20 minutes
5 minutes
12 servings

  • 1 cup plus 2 Tablespoons sugar
  • 2 cups water
  • 1 pint fresh blueberries
  • 1½ cups freshly squeezed lemon juice (from about 10 big lemons, including pulp but not seeds)

  1. 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.
  2. In a blender or food processor, puree the blueberries with 2 Tablespoons of sugar.
  3. In a pitcher, combine the cooled syrup, lemon juice and blueberry puree.
  4. To serve, pour ¼ to ⅓ cup of base into a glass and fill with water.