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Blueberry-Mint Lemonade

Berries and lemon slices hint at the flavors in this nonalcoholic cooler.

  • Yield: Makes 4 1/2 cups

Source: Martha Stewart Living, August 2004



  1. Puree berries and lemon juice in a food processor. Pour through a fine sieve into a bowl; discard pulp. Transfer to a large pitcher. Stir in mint syrup and 2 cups cold water; add ice, and serve.

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