Annex Recipe

Make berry simple syrup

Combine the granulated sugar and 0.5 cup water in a small saucepan. Heat over medium, stirring until the sugar fully dissolves and the liquid is clear. Do not boil vigorously. Remove from heat.

Cook berries

Add the Saskatoon berries to the warm simple syrup. Return to low heat and simmer gently for 5–7 minutes, stirring and crushing berries with the back of a spoon or a potato masher until they release their juices and the mixture is a thick, jammy puree.

Strain and combine

Pour the berry-syrup mixture through a fine-mesh sieve set over a bowl, pressing on the solids to extract as much liquid as possible. Discard solids. While the puree is still warm, stir in the fresh lemon juice. Add the 1 cup cold water to dilute to a lemonade consistency. Taste and adjust: add up to 2 tablespoons more sugar dissolved in a little water if you prefer sweeter, or more lemon if brighter. Chill in the refrigerator for at least 30 minutes before using.

Optional: Smooth consistency

If you prefer a very smooth, velvety lemonade, return the strained liquid to a blender with a couple of ice cubes and pulse once or twice, then chill. Otherwise store covered up to 3 days.

Fill a highball glass with ice (about 2 handfuls / roughly 1 cup).

Measure and pour 3 oz of chilled Saskatoon berry lemonade over the ice.

If making the cocktail boozy, add 1.5 oz vodka or gin. Gently stir once to combine the spirit with the lemonade.

Top with 4 oz well-chilled ginger beer. Stir very gently once to integrate without flattening the ginger beer's carbonation.

Garnish with a lemon wheel and a sprig of fresh mint. Serve immediately.

To make a non-alcoholic version, omit the vodka/gin and increase ginger beer by 1–2 oz or add 1–2 oz additional lemonade to taste.