Fresh Blueberry Juice

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.

5 from 7 votes

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Prep Time: 5

Cook Time: 5

Straining Time: 5

Total Time: 15

Servings: servings

Author: Kris Bordessa, National Geographic author

Wash berries and combine with water in a sauce pan. Cook over low heat for 5-10 minutes or until berries are softened.
4 cups blueberries, ½ cup water
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.
Add lemon juice if desired.
1 - 2 tablespoons lemon juice
Store the blueberry juice in the refrigerator for up to a week.
Retain the juiced berries for adding to smoothies, mixing into muffins, or using in a fruit crisp.

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.