Spiked Huckleberry Lemonade Recipe

Cook berries

Combine the huckleberries, granulated sugar and 60 ml water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook for 6–8 minutes until the berries burst and release their juices.

Remove from heat, stir in the lemon zest, and let the mixture steep for 5 minutes to brighten the flavor.

Strain the mixture through a fine-mesh sieve into a bowl, pressing on solids with the back of a spoon to extract as much liquid as possible. Discard solids. Allow the syrup to cool to room temperature (about 15–20 minutes) or chill briefly in the fridge.

In a large pitcher, combine the freshly squeezed lemon juice and 3 cups cold water.

Add 2 tablespoons simple syrup if you prefer sweeter lemonade (the huckleberry syrup will add sweetness too). Stir to combine and taste; adjust sweetness or water to your preference.

Add 4 cups of ice to the pitcher to chill the lemonade base, or chill in the refrigerator if serving later.

Add the cooled huckleberry syrup to the lemonade base. Stir gently to create an even purple-pink hue. Taste and adjust: add more water for a lighter drink or more syrup/simple syrup for sweetness.

Measure and add vodka: pour 8 tablespoons (approximately 120 ml) into the pitcher and stir to combine. For a single serving in a glass, use 1.5 ounces (about 3 tbs) vodka per 8–10 oz glass.

Fill four serving glasses with ice. Pour the spiked huckleberry lemonade over the ice, leaving room for garnish.

Garnish each glass with a lemon wheel and a mint sprig if desired. Serve immediately.

Non-alcoholic option: reserve vodka and top individual glasses with sparkling water or additional cold water instead.