Author: Susanne at dishwithme.com
This stuff is FRESH! And, this stuff is GOOD! When I think of lemonade I tend to connect it to summer, but I really don’t know why because it is truly amazing any time of the year. This recipe for Blackberry Lemonade really hits the spot.
Of course, you don’t have to use blackberries, you could use any berry you choose. Blueberries are a really good choice, too. Experiment and try different berries or other fruits to see what you like best. Blueberries? Peaches, maybe?
HELPFUL HINTS FOR MAKING BLACKBERRY LEMONADE
A key to making really good lemonade is to first make a simple syrup. This step ensures that the sugar is completely melted and will blend well with the other ingredients.
I think lemonade is best when it is served over a full glass of ice.
**If using a GLASS PITCHER, let the simple syrup cool completely before pouring it into the pitcher.**
GROCERY LIST FOR BLACKBERRY LEMONADE
- Lemons – For best results, use fresh lemons, not bottled lemon.
- Sugar – I use natural organic sugar, so my lemonade turns out darker than usual.
- Blackberries
- Water
RECIPES THAT MAY PAIR WITH BLACKBERRY LEMONADE
SUPER EASY CATALINA CHICKEN BREASTS
FRESH EVERYTHING BUT THE KITCHEN SINK PASTA SALAD
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LINKS TO EQUIPMENT/PRODUCTS TO PAIR WITH THIS ONE
A glass or plastic pitcher can be used for this recipe.
I use a spatula for stirring the ingredients together.
This citrus press makes gathering juice from citrus a breeze. It sits flat on the counter to make pressing easy.
A colander is used to separate the blackberries from the syrup.
When separating the blackberries from the syrup, a medium bowl is used to catch the syrup.
A medium saucepan is used to make the simple syrup.
Equipment
- Citrus Press
- Saucepan Medium
- Pitcher
- Rubber spatula
- Medium bowl
- Colander
Ingredients
- 1 cup Freshly squeezed lemon juice extra lemon slices for garnish, if desired.
- 1 1/2 cups Water
- 1 1/2 cups Granulated sugar I use all natural organic
- 2 cups Blackberries extra blackberries for garnish, if desired.
Instructions
- Using a citrus press, squeeze enough lemons to make 1 cup lemon juice, approximately 6-8 lemons, depending on size and juice content.
- In a medium saucepan, on high heat, bring water to a boil. Once water comes to a boil, lower heat to medium, add the sugar and stir well.
- As soon as the sugar is completely dissolved, add the blackberries, give them a stir. Lower heat to low, cover with a lid and set a timer for 10 minutes.
- After blackberries have simmered for 10 minutes, remove from the heat source and let cool for a bit.
- Place a colander over a bowl and pour the blackberry simple syrup over the colander, allowing the syrup to pour into the bowl, leaving the blackberries in the colander.
- Gently, not vigorously, press the blackberries against the colander in order to get a bit more juice out. Discard the mashed blackberries.
- In a pitcher, combine the blackberry simple syrup, freshly squeezed lemon juice and water. Stir well.
- Garnish with extra blackberries and lemon slices, if desired.
- Pour into a full glass of ice.
- ** If you are using a glass pitcher, make sure the simple syrup cools completely.**