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.