Huckleberry Lemonade Recipe

Cook syrup

Combine 1 cup huckleberries, 1 cup sugar, and 1/2 cup water in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve the sugar. Mash berries with the back of a spoon or a potato masher to release juices.

Simmer for 6–8 minutes until thickened slightly and berries have broken down. If using, stir in 1/2 teaspoon lemon zest during the last minute.

Remove from heat and let cool slightly. Strain through a fine-mesh sieve into a jar, pressing solids to extract liquid. Discard solids. Refrigerate until fully chilled. Syrup will keep 10–14 days refrigerated.

Fill a cocktail shaker halfway with ice (about 1 cup).

Add 2 oz 44 North Huckleberry Vodka, 1 oz freshly squeezed lemon juice, 0.75 oz huckleberry syrup, and 3 oz lemonade to the shaker.

Secure the shaker lid and shake vigorously for 10–12 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly diluted.

Fill a Collins glass (or highball) with fresh ice. Strain the shaken mixture into the glass over the ice.

Garnish with a lemon wheel on the rim, 4–6 fresh huckleberries (or blueberries) dropped into the drink, and an optional mint sprig for aroma.

Serve with a reusable straw or stirrer. If desired, adjust sweetness by adding 0.25–0.5 oz more huckleberry syrup or a splash more lemonade to taste.