Need a refreshing non-alcoholic drink? This Blueberry Lemon Soda is made with fresh ingredients and very easy to do. Sweet and bubbly!
When it comes to ordering beverage in restaurant, I usually go for water. I rarely order a cocktail because I don’t take alcohol too well and I can’t finish the whole thing by myself. If Bryan ordered one, I’ll take a few sips. In recent years, non-alcoholic beverages are gaining popularity. More restaurants now offer more drink options without alcohol. That’s exciting! I’m more than happy to order some of those drinks.
This Blueberry Lemon Soda is the perfect drink for anyone who is looking for something refreshing and non-alcoholic. It’s very easy, and it tastes very good. Sweet, fruity and bubbly!
It all starts with fresh blueberries. Cook the blueberries with some water and lemon zest for 15 minutes. The blueberries are softened at this point. Sieve out the skin, pulp and seeds. Now, return the sauce to the pan with sugar and lemon juice. Let it come to a boil and cook for 2 more minutes. That’s the syrup. Cool in the fridge until cold, about 1 1/2 hours.
To make the soda, combine syrup and club soda. Pour over ice and garnish with lemon and blueberries. Isn’t that easy? Bryan really enjoyed this soda, and he was saying that the glass was too small. He came back for a refill. If you want a bigger portion, make 2 servings and pour into a larger glass.
Hope you guys will like this! Bryan and I will be traveling to Japan tomorrow for a vacation. I will be back to blogging in a few weeks.
Blueberry Lemon Soda
Ingredients
- 27 ounces club soda
- 1 lemon (cut into thin slices and cut in halves)
- 2 ounces fresh blueberries optional for garnish
Blueberry Lemon Syrup:
- 16 ounces fresh blueberries
- 1 cup water
- Zest from ½ lemon
- ¾ cup sugar
- 2 tablespoons lemon juice
Instructions
- Wash the blueberries in a large bowl of water. Rinse and drain. Transfer to a medium saucepan. Add water and lemon zest. Cook over medium-high heat and bring to a boil. Turn down the heat to low and simmer for 15 minutes, stirring occasionally.
- Prepare a large heatproof bowl or measuring cup with a fine sieve. Pour the cooked blueberry sauce over the sieve. Let it sit for 5 minutes. Stir and press down the blueberries to extract liquid as possible. Discard the skin and seed.
- Quickly rinse the saucepan. Pour the blueberry juice back in. Add sugar and lemon juice. Cook over medium-high heat and bring to a boil, stirring to dissolve the sugar. Once boiling, cook for 2 more minutes. Transfer to a medium heatproof bowl or measuring cup. Keep in the fridge uncovered until cold, at least 1½ hours. Cover with a plastic wrap if not using within a couple hours.
- When ready to serve, for 1 serving, in a medium measuring cup, add 1/4 cup blueberry lemon syrup and 3.4 ounces club soda, then give a quick stir. For a small glass (1 1/2 cup glass), add about 5 ice cubes, 2 slices of lemon, and a few fresh blueberries (if using), pour the blueberry lemon soda over. Serve immediately.
Notes
- I usually like to buy a little bit extra blueberries, just in case some are bad. You can always eat the extra afterward.
- Once the syrup is cooled, a layer of firm may have formed on top. It’s ok. You can still use it. Just stir back into the syrup and break it up. A little bit in the drink is ok.
- I usually make 2 servings at a time. I use ½ cup of syrup and a bottle of Fever-Tree club soda (6.8oz).
- Leftover syrup can be kept in the fridge in an airtight container for up to 7 days.
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