Oh so refreshing and delicious. This blueberry lemonade is rich in antioxidants, vitamin C and magnesium. The lemons and lemon balm actually relax your body so you can kick back and enjoy the hot summer days.
It takes a little effort to make this but it is so worth it. You will love the lemon balm sugar around the rim of the glass. It contains tons of lemon zest to make your skin glow!
Make sure you use organic blueberries to get more antioxidants. ” A recent study has directly compared the total antioxidant capacity of organically grown versus non-organically grown highbush blueberries (Vaccinium corymbosum L., var. Bluecrop) and found some very impressive results for the organically grown berries. Organically grown blueberries turned out to have significantly higher concentrations of total phenol antioxidants and total anthocyanin antioxidants than conventionally grown blueberries, as well as significantly higher total antioxidant capacity. Numerous specific antioxidant anthocyanins were measured in the study, including delphinidins, malvidins, and petunidins. The antioxidant flavonoid quercetin was also measured.”
1) Zest one lemon and add the zest along with 6 cups of spring water and 1 cup of cane or coconut sugar to a sauce pan. Add some lemon balm leaves or fresh mint. Bring to a slow boil to melt the sugar. Let cool and refrigerate.
2) Purée the 2 cups of blueberries and 1 cup of freshly squeezed lemon juice. Pour the purée through a strainer and then pour the simple syrup mixture on top. The strainer will remove the blueberry skins and mint or lemon balm leaves.
3) Zest all the lemons and place into a cuisinart. Add some sugar and lemon balm. Pulse to blend. Make sure the lemon balm is in small bits. Pour onto a plate and place the rim of your glass in the sugar.
4) Pour the blueberry lemonade into the glass. Garnish with lemons. Add some ice unless you chilled the lemonade.
****You can also freeze the blueberry lemonade and make yummy popsicles. Add some lemon balm sugar in the mold and pour the lemonade on top. Sprinkle some more sugar on top if you like.
Why you want to drink this!
Lemon Balm- Did you know Lemon Balm/Melissa (Melissa officinalis) can relieve anxiety, improve memory and cognitive function, aid digestion, treat cold sores, improve PMS cramps, and help you sleep? The “volatile oils in lemon balm contain chemicals that relax muscles, particularly in the bladder, stomach, and uterus, thereby relieving cramps, gas, and nausea.” Lemon balm may interfere with sedatives and thyroid medications so check with your doctor if taking medicine. Some believe lemon balm can regulate your thyroid.
Lemons are an excellent source of vitamin C, magnesium and Calcium. They improve your skin, relax the body and clear the mind. They may help reduce fevers due to the vitamin C. “A recent study has shown that eating Lemon Peel can be effective in lowering cholesterol. It’s thought this is not just due to the pectin concentration of Lemon Peel, but to a variety of active ingredients in the Peel.” ”According to FloralHealth.com, lemon peel contains the important essential oil limonene along with citral, flavonoids, more than 44 different flavone glycosides, citric and other plant acids. It’s a rich source of pectins, phenols and hydroxycinnamates.”
Blueberries are rich in vitamin K, manganese, fiber, vitamin C and antioxidants that protect your cells from free radical damage in the DNA as well as may have benefits for your nervous system and brain. Blueberries may improve your memory. They also help regulate blood sugar levels, can improve eye health and fight cancer.
The Ultimate Cookbook
1 cup granulated sugar
6 cups water
Finely grated zest of 1 lemon
1 pint fresh blueberries
1 cup fresh lemon juice (about 6 large lemons)
Sprigs of fresh mint, for garnish
In a saucepan, combine sugar, water and lemon zest. Stir over medium-high heat until sugar dissolves. Remove pan from heat. Pour mixture into a large glass pitcher. Let cool, then refrigerate at least one hour. Meanwhile, pick the stems from blueberries. In a blender, puree blueberries and lemon juice. Add mixture to the pitcher with the cooled sugar mixture. Skim the excess blueberry skins off the top or pour the lemonade through a sieve to remove all the skins. Pour over ice in tall glasses. Garnish each with a sprig of mint and serve. Yield: 8 servings
?Hay Day Country Market Cookbook,? Kim Rizk (Workman, 1998)
Per serving: 123 calories, trace protein, 32 grams carbohydrate, no fat, no cholesterol, 1 gram fiber, 1 milligram sodium