Blueberry Limeade

Blueberry Limeade

I grew up on the All American Lemonade so when I moved to the Caribbean and all I could find was Limeade… well… when in Rome. I fell in love with the sweet, tangy taste of the islands fresh juice. Sometimes sparkling, sometimes not.  It has become one of my summer favorites now, even back here in Los Angeles.

Now that we are in the hot summer months, it’s time to start filling up my fridge with these homemade, organic juices for my family. I wish I could say these limes were from my tree but mine are not quite ripe yet.

Basic Limeade is always wonderful, but don’t stop there.  Infuse it with your favorite berries from the farmers market to kick it up a notch.  (And add alcohol for those adult parties to kick it up even more!!!)  Infusing with a simple syrup made with fresh berries is easy and worth the extra time.

How perfect would this be for the Fourth of July!!!

Blueberry Limeade

Add your berries to a saucepan (saving 1/3 cup for garnish) and smash.  That is a technical term.  If you’re fancy, you’d muddle, but I only have this awesome old school masher I got for a steal at a yard sale, so I smash.

Blueberry Limeade

Blueberry Limeade

Add in equal parts water and sugar and bring to a boil.

Blueberry Limeade

While the berries simmer, juice the limes.

Blueberry Limeade

Once the berries have simmered for about 10 minutes, strain and chile in the ‘fridge.

Blueberry Limeade

Once the syrup is cold, combine it with the lime juice, five cups of water and garnish with extra blueberries and lime slices.

Blueberry Limeade

Blueberry Limeade

I choose blueberries today but other berries would work just as well.

Blueberry Limeade

approx 7 cups

Blueberry Limeade


  • 16 oz of blueberries
  • 1 cup lime juice (approx. 14 limes, plus a few more for garnish)
  • 6 1/4 cup water
  • 1 1/4 cup sugar


  1. Place blueberries in a saucepan, reserving 1/3 cup for garnish
  2. Smash berries and add in 1 1/4 cup water and sugar
  3. Bring to a boil
  4. Reduce heat to low and simmer for 10 minutes
  5. Strain and place syrup in the refrigerator to chill
  6. Meanwhile juice the limes, slicing a few for garnish
  7. In a pitcher, combine the remaining 5 cups of water with the cold blueberry syrup, lime juice and fruit garnishes.
  8. Serve over ice

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  • Reply
    June 19, 2014 at 7:08 am

    I love your technique for making the berry syrup! Never thought of doing that. Looks like an amazing drink for the hot Atlanta days. We’re already in the 90s. Great post, Karen!

  • Reply
    June 24, 2014 at 12:28 pm

    Finally getting around to reading your GORGEOUS blog! WE met at Camp Blogaway… a million years ago (it seems). Following you everywhere now. GREAT images.

  • Reply
    July 3, 2014 at 12:22 pm

    I am envious that you have a lime tree (even if they aren’t ripe), and I agree with Bill that the berry simple syrup is pure genius.

    • Reply
      Farm to Table
      July 3, 2014 at 12:38 pm

      Thanks Hannah. I can’t wait for those little limes to be ready! As for the syrup, once I strained it, I used the left over pulp for blueberry frozen yogurt! (recipe coming soon)

  • Reply
    Terri @ that's some good cookin'
    July 3, 2014 at 11:38 pm

    I saw your blueberry limeade on Tasty Kitchen and wanted to drop by your blog to tell you how beautiful it looks. I’m sure that this is a delicious limeade and the photography is gorgeous. Oh, and can I just say that I covet you smasher spoon? That is the coolest spoon thingy that I have ever seen!

    • Reply
      Farm to Table
      July 3, 2014 at 11:51 pm

      Hi Terri. Thanks for stoping by and saying kind things about my site and way cool gadgets! You must keep your eyeballs peeled for one of these thingies! Stop by again… I can tell we could be BFF’s! 😉

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