Ingredients
Scale
- 1 cup fresh blackberries: These juicy little berries are the star of the show. They’ll give your lemonade that rich, tangy flavor and beautiful purple hue. Make sure to use ripe, fresh berries for the best results.
- 1 cup fresh squeezed lemon juice: Freshly squeezed lemons are essential for that bright, tart flavor that’s the backbone of any good lemonade. I recommend about 4–6 lemons, depending on their size and juiciness.
- 1/4 cup honey (or sweetener of choice): Honey pairs wonderfully with the blackberries, adding a natural sweetness without overpowering the fruit flavors. You can also swap in maple syrup or agave nectar for a different twist if you prefer.
- 3 cups cold water: You’ll need this to dilute the lemonade and make it refreshingly drinkable.
- Fresh mint sprigs (optional): A few sprigs of fresh mint will give your lemonade a lovely, aromatic touch. It’s not a must-have but adds a nice layer of flavor.
- Ice cubes: For serving! You can use regular ice, or even freeze some extra blackberries into ice cubes for a cute, functional touch.
Instructions
- Prepare the Blackberries:
Rinse your fresh blackberries under cold water, making sure to remove any stems or leaves. Fresh blackberries tend to have little bits of debris, so give them a quick wash. Place the berries in a blender or food processor and blend until smooth. You should end up with about 1 cup of blackberry puree. - Juice the Lemons:
While the blackberries are blending, juice your lemons. A good trick for squeezing more juice from your lemons is to roll them under your palm before cutting them. This helps break down the membranes and releases more juice. Once you’ve squeezed the lemons, you should have about 1 cup of fresh lemon juice. - Combine the Ingredients:
In a large pitcher, combine the fresh blackberry puree and lemon juice. Stir gently to mix them together. The contrast between the vibrant purple-black of the blackberries and the bright yellow lemon juice is gorgeous—so inviting! - Sweeten the Lemonade:
Next, add in your honey. Start with 1/4 cup, and stir it into the blackberry-lemon mixture. Honey dissolves pretty easily, but you might need to stir for a minute or so to fully incorporate it. Taste your lemonade mixture, and if you like it sweeter, feel free to add more honey, one teaspoon at a time. You can also swap out the honey for other sweeteners, like maple syrup or agave nectar, depending on your preference. If you’re looking for a lower-sugar version, you can also use stevia or monk fruit sweetener. - Add the Water:
Pour in 3 cups of cold water. This helps dilute the lemonade and balance the strong flavors of the lemon and blackberry. If you want a more intense flavor, feel free to reduce the amount of water or add a little more lemon juice. Stir everything together until it’s well combined. - Chill and Serve:
Refrigerate the lemonade for at least 1 hour to chill. You can also serve it immediately if you’re in a rush, but I find that letting the flavors sit for a bit helps everything come together. When you’re ready to serve, fill glasses with ice cubes, pour the chilled lemonade over the top, and garnish with fresh mint leaves or extra blackberries. - Optional Garnish:
If you want to take your blackberry lemonade to the next level, garnish each glass with a few extra blackberries and a sprig of fresh mint. You can also freeze some blackberries in an ice cube tray ahead of time and use them to chill your drink without watering it down.
Nutrition
- Serving Size: 6
- Calories: 120
- Sugar: 25g
- Fat: 0g
- Carbohydrates: 30g
- Protein: 1g