Berry Limeade Recipe

Make berry purée

Place 1 cup fresh blackberries and 2 tablespoons (from the simple syrup quantity if needed) of the granulated sugar into a blender. Add 1/4 cup of the cold water to help blend. Puree until very smooth, about 20–30 seconds.

Strain seeds

Pour the blackberry purée through a fine-mesh sieve into a bowl, using the back of a spoon to press out as much juice as possible. Discard seeds and reserve the strained purée.

Combine lime, sugar, and water

In a pitcher, combine 3/4 cup fresh lime juice and the remaining granulated sugar (about 1/2 cup total; if you used 2 tablespoons earlier, add the remainder). Stir until sugar dissolves. Add the remaining cold water (to total 2 cups) and the strained blackberry purée. Stir to combine and taste; adjust sweetness by adding up to 2 tablespoons more sugar if desired.

Chill

Refrigerate the concentrate for at least 15 minutes to let flavors meld and to cool before serving.

Finish with soda when serving

When ready to serve, fill glasses with ice (about 1/2 cup ice per glass). Pour about 1/2 cup of the berry-lime concentrate into each glass and top with 1/2 cup club soda (ratio 1:1 concentrate to soda) or adjust to taste. Gently stir to combine.

Prepare cucumber-mint purée

Peel and roughly chop the small seedless cucumber. In a blender, combine chopped cucumber (about 1/2 cup), 1/4 cup packed fresh mint leaves, and 2 tablespoons simple syrup. Blend until completely smooth, about 20 seconds.

Strain purée

Strain the cucumber-mint purée through a fine-mesh sieve into a small bowl, pressing to extract liquid. You should have roughly 2–3 tablespoons of bright green juice.

Create foam base

In a chilled small metal bowl, combine the strained cucumber-mint juice, 1 pasteurized egg white (or 2 tablespoons aquafaba for vegan), 1 tablespoon cold water, and 1/8 teaspoon fine salt. Dry-whisk vigorously for 30 seconds to start emulsifying.

Whip to soft peaks

Using an electric hand mixer or a whisk, whip the mixture on medium-high until soft glossy peaks form and the volume increases, about 1.5–2 minutes with a mixer, 3–4 minutes by hand. The foam should be light and hold shape briefly.

Stabilize foam (optional)

If you want a more stable foam, add 1/2 teaspoon of xanthan gum sprinkled thinly while whisking, or whisk in another 1/2 teaspoon simple syrup. Whip briefly to incorporate.

Keep chilled

Hold the foam chilled in the refrigerator up to 30 minutes before plating; re-whisk quickly for 10–15 seconds if it begins to deflate.

Assemble drink

Fill 4 serving glasses with about 1/2 cup ice each. Divide the chilled berry-lime concentrate among the glasses (about 1/2 cup per glass). Top each with 1/2 cup club soda and stir gently to combine.

Top with cucumber-mint foam

Using a spoon, gently spoon or pipe about 1–2 tablespoons of the cucumber-mint foam onto the top of each glass. The foam should float on the soda and create a fragrant layer.

Garnish and serve

Garnish each glass with a lime wheel on the rim, two fresh blackberries skewered or floated on top, and a small mint sprig tucked into the foam. Serve immediately so the foam is fresh and aromatic.