Old-Fashioned Blackberry Lemonade
There's no cooking necessary for this easy Blackberry Lemonade! Just let the berries sit in a mason jar with sugar and water, add lemon juice, and enjoy the refreshing summer drink!
Servings 4 cups
- 1 cup fresh blackberries (about 6 ounces)
- ½ cup - 1 cup of granulated sugar (see note below to adjust the sugar to suit your taste preferences)
- Boiling water (about 2 ½ cups)
- ¾ cup freshly-squeezed lemon juice (from about 6-8 lemons)
- Ice, for serving
- Optional garnish: fresh mint leaves
Place the blackberries and the sugar in a quart jar. Fill the jar with boiling water; stir to dissolve the sugar. Let sit at room temperature until cool (at least 4 hours or overnight).
To serve, mash the berries slightly with a wooden spoon or potato masher; strain the liquid from the jar. Stir together the strained liquid and the lemon juice. Pour over ice; garnish with fresh mint leaves (if desired).
- I have tested this recipe using different amounts of sugar. My preference is a more tart lemonade, so I find that ½ cup of sugar is perfect. If you prefer a sweeter lemonade, use ¾ cup of sugar. My boys, who think that a sweet drink like Kool Aid is great, like the recipe best with 1 cup of sugar. You can adjust the amount of sugar according to your family's taste preferences. Don't cut out too much sugar, though, because you need it to help macerate the berries.
- The Blackberry Lemonade isn't too tart. If you prefer a stronger, more tart lemon flavor, increase the amount of lemon juice to 1 cup. Similarly, for a sweeter (less tart) drink, cut the amount of lemon juice back to ½ cup.
- For a larger batch, use two mason jars or a big pitcher that can accommodate twice as many ingredients.
- Make Ahead: The blackberries need to sit in the sugar water for at least 4 hours, but you can leave them overnight if it's more convenient. The sugar macerates the berries, softening and breaking down the fruit and helping to release the juices.
- The blackberry lemonade will keep in an airtight container in the refrigerator for 5-7 days.
- You can obviously boil your water on the stovetop, but I find that it's even easier to just heat the water in a glass measuring cup in the microwave for 5-7 minutes on high (until I see it boil). Fewer dishes to wash in the end!
- I like to use this citrus juicer to easily squeeze all of the lemons with no effort in about 1-2 minutes. It's so sturdy and strong! The handy tool is also great for salad dressings, marinades, and any other dishes that call for fresh citrus juice. It's so easy to throw in the dishwasher when I'm done, too!
Serving: 1cup | Calories: 107kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 47mg | Fiber: 1g | Sugar: 26g | Vitamin C: 18mg | Calcium: 3mg