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Two sugar-rimmed glasses of sparkling purple lemonade over crushed ice, topped with fresh blueberries, lemon slices, mint, and yellow and white striped straws, surrounded by halved lemons and scattered blueberries with colorful Mardi Gras beads and a decorative mask in the background.

Sparkling Purple Lemonade

A jewel-toned sparkling lemonade made with homemade blueberry syrup and fresh lemon juice, served in a sugar-rimmed glass over ice with floating blueberries, a pressed lemon wheel, fresh mint, and a yellow striped straw.
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Prep Time 10 minutes
Cook Time 10 minutes
Syrup Cooling Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Course: Drinks
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh blueberries Simmered until completely broken down for the deepest purple syrup color
  • 0.5 cup granulated sugar Combined with blueberries and water to make the syrup base
  • 0.5 cup water for the syrup Simmered with the blueberries until the fruit bursts and releases full color
  • 0.5 cup fresh lemon juice (about 3 to 4 lemons) Balances the sweet blueberry syrup; squeeze fresh for the brightest flavor
  • 2 cups sparkling water or club soda, chilled Added last down the side of the glass to preserve carbonation
  • large ice cubes Fill each glass generously before adding the lemonade base
  • 2 thin lemon wheels Pressed flat against the inside glass wall before filling as shown in the image
  • fresh whole blueberries for garnish Scattered over the ice so they float near the surface
  • 2 fresh mint sprigs Tucked behind the lemon wheel garnish at the rim
  • granulated sugar for rimming Pressed onto a lemon-juice-coated rim for the white crystal edge visible in the image
  • 2 yellow striped paper straws The signature garnish detail visible in both glasses in the image

Equipment

  • 1 Small saucepan For simmering the blueberries into syrup
  • 1 Fine mesh sieve For straining the syrup; press solids firmly for the deepest color
  • 2 Flat plates One for lemon juice, one for sugar; used for the rim-coating step
  • 2 Tall clear highball glasses Straight sides show the purple color and lemon wheel through the glass
  • 1 Long spoon or stirrer For the single gentle stir after the sparkling water is added
  • 1 Sharp knife For cutting thin lemon wheels for the inside-glass garnish

Method
 

  1. Combine blueberries, sugar, and water in a small saucepan over medium heat, stirring gently until the sugar dissolves and the mixture begins to simmer.
  2. Simmer for 8 to 10 minutes, pressing blueberries against the side of the pan occasionally until fully burst and the liquid is deeply purple, then remove from heat and cool 5 minutes.
  3. Strain through a fine mesh sieve into a clean jar, pressing the berry solids firmly against the mesh to extract every drop of color, then cool completely before using.
  4. Run a lemon wedge around the rim of each glass then press straight down into a plate of granulated sugar so crystals adhere evenly all the way around the rim.
  5. Press a thin lemon wheel flat against the inside wall of each glass before adding any ice so it shows through the glass from the outside as visible in the image.
  6. Fill each glass generously with large ice cubes, being careful not to dislodge the lemon wheel pressed against the inside wall.
  7. Pour 3 to 4 tablespoons of cooled blueberry syrup into each glass over the ice, then add fresh lemon juice and stir very gently once so the base is combined but not uniformly mixed.
  8. Pour chilled sparkling water slowly down the inside wall of each glass to preserve the carbonation, then give the drink a single very gentle half-stir so the color combines into a vivid jewel purple.
  9. Scatter a small handful of fresh whole blueberries over the top of the ice so they float near the surface and are visible through the sides of the glass as shown in the image.
  10. Tuck a fresh mint sprig behind the lemon wheel garnish at the rim, add a yellow striped paper straw, and serve immediately before the carbonation fades.

Notes

Press blueberry solids firmly against the sieve when straining to extract the deepest purple color. Pour sparkling water down the side of the glass at the last moment to preserve carbonation. Rim the glasses no more than 30 minutes before serving so the sugar stays dry and intact.