This is a great beverage for any summer gathering, whenever blackberries are in season—usually June and July. It has a tangy, refreshing flavor.—Rich Murray, Nevada, Missouri
- 4 cups water, divided
- 1 cup sugar
- 1 cup lemon juice
- 1 tablespoon grated lemon peel
- 1 cup blackberries
- 1 to 2 drops blue food coloring, optional
- In a large saucepan, bring 2 cups water and sugar to a boil. Boil for 2 minutes, stirring occasionally. Remove from the heat. Stir in the lemon juice, lemon peel and remaining water; cool slightly.
- In a blender, combine 1 cup of lemon mixture and the blackberries; cover and process until blended. Strain and discard seeds. Pour blackberry mixture and remaining lemon mixture into a pitcher; stir well. Add food coloring if desired. Refrigerate until chilled. Serve in chilled glasses over ice. Yield: about 1-1/2 quarts.
Originally published as Blackberry Lemonade in Taste of Home June/July 2003, p12
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