Blackberry Lemonade Recipe

Make blackberry purée

Place 2 cups fresh blackberries and 3 tablespoons granulated sugar into a blender or food processor. Pulse until mostly smooth (about 20–30 seconds). If you prefer a very smooth base, blend an additional 10–15 seconds.

Strain seeds (optional)

Pour the blackberry purée through a fine-mesh sieve set over a bowl, pressing with the back of a spoon to extract as much juice and flesh as possible. Discard seeds. This yields a smoother lemonade but is optional if you don't mind seeds or extra pulp.

Combine with lemon and water

In a pitcher, combine the strained (or unstrained) blackberry purée, 1 cup fresh lemon juice, and 2 cups cold water. Stir thoroughly to combine. Taste and adjust sweetness: if it tastes too tart, add up to 2 tablespoons simple syrup or additional granulated sugar dissolved in a tablespoon of warm water.

Chill base

Add 2 cups ice to the pitcher or chill the mixture in the refrigerator for 15–20 minutes until cold. Chilling helps preserve carbonation when you add the soda later.

Add soda and taste

Just before serving, gently stir in 2 cups club soda or sparkling water to the chilled blackberry-lemon mixture to give it a bright fizz. Stir slowly to preserve bubbles.

Prepare glasses

Fill 4 tall glasses with ice if desired. Divide the blackberry lemonade among the glasses (about 1 cup per glass).

Garnish

Garnish each glass with 2 lemon slices, 3 fresh blackberries, and 2 mint leaves (if using). Serve immediately.

Make-ahead note

If making ahead for a group, keep the blackberry-lemon base chilled in the refrigerator and add club soda just before serving to retain fizz. Keep extra simple syrup on hand to adjust sweetness at the table.