The kids are finally done with school and ready to enjoy a great summer. Weather in North Carolina has been really hot and we’ve been spending some time at Hidden Lake, which is a great little family run campground that also has a wonderful lake to swim in. After a day of soaking up the suns warmth and splashing in the cool water, we come home for a dinner under the patio. I love to serve something refreshing along with a home-cooked supper, like my Blackberry-Strawberry Lemonade. Driscoll’s Berries are gorgeous this time of year. The blackberries and strawberries are plump, juicy and perfectly in season. If you are looking for more blackberry recipes, make sure you visit Dricoll’s Berries website– lots of great ideas! I stocked up on these gorgeous 12-ounce Jelly jars made by Kerr to serve drinks in this summer. (if you want the adult version- simply add a cold bottle of your favorite white wine and about three cans of lemon-lime soda into a drink dispenser)
- 2 cups fresh lemon juice
- 2 cups simple syrup
- 2 cups cold water
- 2 small containers blackberries
- 8 medium/large strawberries, stems removed, cut into halves
- Plenty of Ice
- Berries for garnish
- In a small saucepan, over low to medium heat, soften blackberries and strawberries in a few tablespoons of water. Let them come to a simmer, mash with a potato masher. Push the berry juices through a fine strainer. Discard the pulp and seeds.
- In a gallon pouring pitcher, add the simple syrup, lemon juice, cold water and berry juices. Add plenty of ice, stir and enjoy.