Blackberry Lemonade Recipe

by Dorothy Reinhold on April 27, 2010


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Magnificently colored Blackberry Lemonade is one of spring/summer’s best treats. Better than almost anything, it offers a refreshing tart-and-sweet complement to a patio party or lunch outside.

This is a drink suitable for the kids, since it has no alcohol and the color is as punchy as that dried stuff in the packet. But make no mistake; this is as far away from Kool-Aid in flavor as it is possible to get.

Adults or kids — no one can resist it, and really, why would you even try?

Blackberry Lemonade

1 (6-ounce) basket fresh blackberries (about 1 cup)
4 1/2 cups water
1 cup sugar
1 cup fresh Meyer lemon juice (or regular lemon juice)

Put berries and 1 cup water in a blender, and whirl for a minute or two, until berries are entirely pulverized.

While berries are whirling, heat 1 cup water and the sugar in a small saucepan. Bring it to a boil, making sure sugar is dissolved. Remove from heat.

Into an 8-cup pitcher, pour the remaining 2 1/2 cups water, the lemon juice, and the sugar syrup when it is done.

When berries are well blenderized, pour them through a wire mesh strainer into the pitcher, pressing on the solids with the back of a spoon or a spatula to extract all juice. Discard solids.

Refrigerate until chilled. Stir and serve over ice. A mint sprig is nice as a garnish, and adds a hint of flavor.

Makes 6-ish cups.

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