Blueberry Juice

Blueberry Juice
Staff Writer
The Sneaky Chef

If you can make orange and apple juice, why not make blueberry juice, too? This recipe for juice is good enough to drink on its own, and also makes a great addition to anything you're trying to make a bit healthier whether it's ice pops, pancakes, or even chocolate chip cookies. 

4
Servings
295
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/2 Cups fresh or frozen blueberries
  • 2 Cups water
  • 1 Tablespoon sugar

Directions

Bring berries, water, and sugar to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. Occasionally mash the blueberries with the back of a spoon to release their juices. Pour into a fine-mesh strainer over a container or bowl, pressing the blueberry "pulp" with the back of a spoon until all the liquid is released.

Store in refrigerator up to 3 days, or freeze ¼-cup portions in sealed plastic bags or small plastic containers. Makes 2 cups of Blueberry Juice. This recipe also yields about ¾ cup pulp leftover in the strainer. Save this pulp to add to Purple Purée.

Nutritional Facts

Total Fat
16g
23%
Saturated Fat
5g
21%
Cholesterol
113mg
38%
Carbohydrate, by difference
14g
11%
Protein
22g
48%
Vitamin A, RAE
130µg
19%
Calcium, Ca
103mg
10%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
46µg
12%
Iron, Fe
8mg
44%
Magnesium, Mg
35mg
11%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
109mg
16%
Selenium, Se
11µg
20%
Sodium, Na
260mg
17%
Water
175g
6%
Zinc, Zn
1mg
13%

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.