This Blackberry Lemonade Recipe is a refreshing drink that’s sure to cool you down on a hot day! Add some vodka and you’ll have a yummy party punch!
Lemonade is one of those staple drinks at my house this time of year. It’s tart, delicious, and so easy to make! I can make 3 to 4 pitchers of lemonade with one big bottle of lemon juice for the cost of one pre-made lemonade bottle. I mean really, who wouldn’t just make it themselves? Sometimes I like to change things up and flavor our lemonade. My youngest adores strawberry lemonade, but his older brother and my husband aren’t strawberry fans. Luckily my blackberry obsession reared it’s head and created this pitcher of deliciousness. The combination of blackberry and lemon is one of my all-time flavor pairings and this drink does not disappoint! Bonus: the color is totally gorgeous!!
Now, if you’ve ever made lemonade at home (without the powder), you know the sugar has a bad habit of not dissolving in the cold water. You’ve got a few options here. Deal with it and stir you lemonade vigorously before pouring. Use warm water to mix your lemonade and then chill in the fridge. Or, my personal favorite, use simple syrup instead of sugar to sweeten your lemonade. The sugar is already dissolved and you can add more of less sweetness based on your taste preference. I usually keep a jar of simple syrup in the fridge for sweet tea and cocktails, so using it for lemonade was a no brainer.
Hungry for more?
Blackberry Limeade Punch | Blackberry Mint Bellini | Blackberry Collins
- ¾ cup sugar
- ½ cup water
- 12 ounces fresh blackberries
- 2 tablespoons sugar
- 1 cup lemon juice (fresh squeezed or from a bottle)
- 8 cups cold water
- Thinly sliced lemons, for garnish (if desired)
- Pour the sugar and water into a medium saucepan. Heat over medium to medium-high heat, stirring occasionally, until the sugar is just dissolved.
- Remove from heat and set aside to cool while you make the puree.
- Place the blackberries and sugar in a food processor. Puree until the fruit is completely broken down.
- Transfer the puree to a fine mesh sieve placed over a bowl. Use a rubber spatula to press the puree through the sieve so the juice goes into the bowl and all the fruit pulp and seeds are left in the sieve. There should be almost ¾ cup of blackberry juice. Discard the pulp and seeds.
- To a 2.5 quart pitcher, add the lemon juice, water, simple syrup, and blackberry puree. Stir together until evenly combined.
- Serve over ice or refrigerate until ready to serve.
For days when you're short on time, you can skip making the simple syrup. Pour the lemon juice, water, sugar, and blackberry puree into the pitcher and stir REALLY well. Sugar doesn't like to dissolve in cold water.
This post first appeared on Yellow Bliss Road where I am a contributor.