Blueberry, Strawberry, and Ginger Infused Lemonade

Blueberry, Strawberry, and Ginger Infused Lemonade

This recipe is a part of my perfect Spring/Easter menu. Don't have a menu for that get together you have planned? I've got you covered.

We have been having an early spring in the south. Normally in February I would only be pretending spring was around the corner. I don't have to pretend this year though, and I couldn't resist picking fresh Spring flowers to accent the beautiful color of this true pink lemonade.

I wish that you could smell the breathtaking aroma of the fresh cut lemons, daffodils, strawberries, and blueberries. I also wish that I could have captured that scent in a perfume bottle. If Easter had a scent, I think this would be it. Truly beautiful!

I have

this infuser

, and this recipe fills mine up perfectly. It holds around 2.25 liters.

Now, on to the drink itself. I love the brightness and complexity of this infused lemonade. It is sweet and tart at the same time, but is also very refreshing.  It tastes somewhat like sangria. In fact, little side note; this drink would be wonderful mixed with a sweet wine and a splash of triple sec. Just a tip.

The great part about this lemonade is the health benefits you get from the blueberries, lemon, and ginger. Antioxidants and vitamins are needed right now with the sickness rampant in our schools. What a delicious way to boost your immune system!

If you are really feeling fancy, freeze some of the lemonade into ice cubes to keep from watering down your beverage or to make a blended drink. The possibilities are endless. Enjoy!


  • 1 1/4 cup lemon juice
  • 3/4 cup sugar
  • 9 cups water
  • 1 cup strawberries
  • 3/4 cup blueberries
  • 6-7 large slices ginger root, about 1/2" thick


In an infuser pitcher, mix together lemon juice, sugar, and water.

Rinse strawberries, cut off the tops, and quarter.

Rinse blueberries and insure that there are no stems or leaves if you picked them yourself.

Personally, I do not bother taking the skin off of my ginger. Simply rinse ginger and slice.

Add infuser attachment to pitcher and pour into the filter your ginger, strawberries, and blueberries in that order.

Use a whisk or wooden spoon to very lightly smash and squish the contents of the filter to help break up the blueberry skins and allow infusion to be stronger.

Allow pitcher to sit in the fridge and infuse for a few hours before serving. the longer the lemonade sits, the more the flavors will be infused.

My dog got into this last one, and honestly, it was too cute for me to resist adding it. This is my dog, Dooley. He is part golden retriever and part shiba inu, and is the one of the sweetest dogs you will ever meet! He was a rescue and had heart worms from a very young age until I got him treated at 2.5 years old. He is a survivor, and my best friend as well.

Yes, shiba inu is the same breed as the internet's favorite dog, Doge! Such cute, very internet.

This recipe is a part of my perfect Spring/Easter menu. Don't have a menu for that get together you have planned? I've got you covered.

Here is a pin-able photo for Pinterest (below)!