Blackberry Lemonade Recipe
Make Blackberry Lemonade Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Blackberry Syrup
Lemonade Base
Garnish & Finish
Method
Blackberry Syrup
- 1
Cook blackberries
Place 2 cups fresh blackberries, 1 cup granulated sugar, and 1 cup water into a medium saucepan. Add 1 tablespoon lemon zest if using. Bring mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Once simmering, gently mash the berries with a wooden spoon or potato masher to release juices.
- 2
Simmer and strain
Reduce heat to low and simmer for 6–8 minutes, until the mixture is fragrant and the berries are very soft. Remove from heat and let cool slightly for 5 minutes. Pour the mixture through a fine-mesh sieve or cheesecloth set over a bowl, pressing on the solids with the back of a spoon to extract as much syrup as possible. Discard solids and cool syrup to room temperature. Refrigerate if not using immediately.
Lemonade Base
- 3
Juice the lemons
Roll the lemons on the counter to loosen juices, then cut and juice until you have 1 cup fresh lemon juice (about 4–6 lemons). Strain seeds and pulp if you prefer a smooth lemonade.
- 4
Combine base
In a large pitcher, combine the 1 cup fresh lemon juice and 4 cups cold water. Taste the diluted lemon mixture. If you prefer sweeter lemonade, stir in honey or additional simple syrup 1 teaspoon at a time (recipe includes 2 tsp as a starting point).
- 5
Sweeten to taste
If the blackberry syrup provides enough sweetness, you may not need extra sweetener. Adjust with the optional honey/simple syrup as needed, keeping in mind the blackberry syrup is already sweet.
Assemble & Serve
- 6
Combine syrup and lemonade
Stir 3/4 to 1 cup of the cooled blackberry syrup into the pitcher of lemonade, starting with 3/4 cup and adding more to reach your desired color and sweetness. Mix thoroughly and taste. Reserve any remaining syrup for topping individual glasses.
- 7
Prepare glasses
Fill glasses with ice (about 1/2 cup per glass). Add a few fresh blackberries (about 3–4) and a lemon slice to each glass. Pour the blackberry lemonade over the ice, leaving room for garnish.
- 8
Garnish
Top each glass with a sprig of fresh mint and an extra blackberry or lemon wheel. For a pretty layered look, spoon 1–2 tablespoons of extra blackberry syrup into the bottom of a glass before adding ice and lemonade; it will swirl as you pour.
- 9
Storage
Refrigerate any leftover lemonade and syrup separately in airtight containers for up to 4 days. Stir or shake before serving as separation may occur.