How to Make Fresh Blueberry Juice

When fresh blueberries are plentiful, it’s your chance to indulge in some delicious homemade blueberry juice. Enjoy it over ice or as an ingredient in a summertime cocktail. 

While berries are in season, be sure to try making a batch of easy blueberry jam!

blueberry juice in a glass with a sprig of mint.

If you grow blueberries or have access to a blueberry farm where you can get an abundance of fresh berries inexpensively, this is for you!

This summertime drink recipe is a delicious way to use an abundance of fresh blueberries. Make up a batch to use immediately, or freeze it to use when the summertime harvest is over. 

Making this Blueberry Juice Recipe

This method for juicing blueberries nets a somewhat “thick” juice. It’s not a blueberry juice concentrate, really, but it’s rich enough that you can dilute it with water by up to half. The consistency of the juice is quite like Concord grape juice. This is a no-sugar-added recipe. I find that the berries are plenty sweet, but if you prefer yours sweeter, you can stir some sugar or honey into the finished juice.

Ingredients

Blueberries Blueberries tend to bounce on and off the Dirty Dozen list put out by the Environmental Working Group; you might want to opt for organic berries if you’re buying them.

Lemon juice — This is an optional ingredient, but adding a bit of tangy lemon juice to the blueberry juice a can make the flavors pop. 

fresh blueberries in a saucepan.

Juicing Blueberries

If you have a mechanical juicer, that’s one way to juice blueberries. 

This quick-cook method works for households that do not have a juicer. Start by combining berries in a saucepan with some water and then heat for 5-10 minutes until berries are softened. Heating the berries helps to release the juices. 

NOTE: Cooked blueberries will stain. Wipe up spills as soon as you can and do not use good towels to mop up messes. 

cooked blueberries in a saucepan.

There are several ways to strain the juice from the solids.

  • Line a sieve with cheesecloth and pour in the hot berries; allow to drain until cool. 
  • Transfer the cooked berries to a jelly bag or nut milk bag and suspend over a bowl to catch liquid.
  • Run the cooked fruit through a food mill. This method allows more solids to pass through, but it’s fine if you don’t mind a pulpy juice.

I used the cheesecloth method here. I set a fine mesh sieve over a large measuring cup. (The spout makes it easier to transfer juice to a storage container or directly into a glass.)

Line the sieve with several layers of cheesecloth, allowing some to hang over the edges. Pour hot berries into the cheesecloth-lined strainer and allow to cool. 

berries draining in cheesecloth lined sieve.

Pull the edges of the cheesecloth together and grasp close to the berries. Squeeze out as much juice as you can. 

Save the juiced berries for adding to baked goods or fruit smoothies. 

hand squeezing blueberry juice out of cheesecloth.

Health Benefits of Blueberries

We love blueberries because they’re delicious, but they’re also incredibly good for our bodies. According to the Cleveland Clinic, these berries are rich in antioxidants (especially flavonoids) and full of vitamins and minerals. Some people also swear by using blueberries to help treat urinary tract infections.

What is this juice good for?

The simplest way is to serve it over ice for a refreshing drink. It’s also great as an ingredient in fruit punches and adult beverages. 

  • Blueberry-Apple Juice Drink: Combine equal parts blueberry and apple juice in a pitcher. Serve over ice cubes. 
  • Blueberry Buck cocktail: Made with fresh blueberries, lemon juice, blueberry juice, ginger beer, and mint, this sounds like a delicious adult beverage. 
  • Use it to make blueberry jelly for the pantry.
  • Freeze it in ice cube trays and drop one or two cubes into a glass of lemonade or iced mint tea.

Store juice in the fridge for up to a week. For longer storage, freeze it in jars or airtight containers. 

glass of purple juice from above.

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blueberry juice in a glass with a sprig of mint.

Fresh Blueberry Juice

Yield: 2 cups juice
Prep Time: 5 minutes
Cook Time: 5 minutes
Straining Time: 5 minutes
Total Time: 5 minutes

This refreshing blueberry juice is perfec for a summertime cool-down, but surprise! You can also use it to make a batch of homemade blueberry jelly.

Ingredients

  • 4 cups blueberries
  • ½ cup water
  • 1-2 tablespoons lemon juice (optional)

Instructions

  1. Wash berries and combine with water in a sauce pan. Cook over low heat for 5-10 minutes or until berries are softened. 
  2. Pour berries into a cheesecloth-lined strainer positioned over a bowl. Allow juice to naturally drain while berries cool. Once cool, lift the ends of the cheesecloth and squeeze as much juice as possible from the berries. 
  3. Add lemon juice if desired.
  4. Store the blueberry juice in the refrigerator for up to a week. 
  5. Retain the juiced berries for adding to smoothies, mixing into muffins, or using in a fruit crisp.

Notes

You could also use a jelly bag for straining the juice from the fruit.

This is a no-sugar-added recipe. I find that the berries are plenty sweet, but if you prefer yours sweeter, you can stir some sugar or honey into the finished juice.

Feel free to dilute this juice with water. Half water, half juice is a good ratio, but adjust to suit your taste buds.

Nutrition Information:
Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 86Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 22gFiber: 4gSugar: 15gProtein: 1g

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

2 comments… add one
  • Kate Jan 31, 2024 @ 11:53

    Thanks, I can’t wait to try this! I’m planning on making blueberry powder, do you have a powder amount to replace the fresh in this recipe? Thank you!

    • Kris Bordessa, National Geographic author/certified master food preserver Feb 6, 2024 @ 12:59

      I don’t.

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