by Peter Coucquyt
on August 17, 2016

Blueberry Lemonade with Ginger and Basil

Perfect for any summer picnic or backyard barbecue, this blueberry lemonade with ginger and basil is sure to impress your guests.

Blueberry Syrup


  • 150 g water
  • 150 g granulated sugar
  • 250 g blueberries
  • 2 g fresh Italian sweet basil leaves

Boil the water in a medium sauce pan and add the sugar, stirring until it dissolves completely. Next, add the blueberries and cook until they burst, about 2 minutes. Stir to break up the blueberries, then remove from heat. Add the basil leaves and allow to infuse. Sieve once cool.

Blueberry Lemonade with Ginger and Basil


  • Blueberry Syrup (see above)
  • 250 g water
  • 7½ g freshly squeezed lemon juice
  • ginger ale (optional)

Fill a pitcher with ice cubes. Add the Blueberry Syrup, water and lemon juice. Stir well and serve in glasses.

Top off the Blueberry Lemonade with ginger ale, to taste.

Try Watermelon Lemonade with Rosemary & Raspberries

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by Peter Coucquyt
A former Michelin-starred chef, Peter applies his culinary expertise to the science of Foodpairing®, infusing the sensory experiences of aroma, taste and texture into every one of his creations.

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