Blackberry Raspberry Lemonade
Wild black raspberries grew up the entire length of the driveway, intertwined into a stone wall my grandfather had laid on our farm, all the way to our pig barn. We picked them often during the summer and froze them. I love growing some of our own berries to use in desserts, jams and specialty drinks like this one.
Servings 8 people
Calories 360kcal
Ingredients
Blackberry Raspberry Lemonade
- 2 cups fresh lemon juice
- 3 cups granulated sugar
- 3 cups water
- 1 pint blackberries
- 1 pint raspberries
- Ice cubes
- Fresh mint for garnish
Instructions
Blackberry Raspberry Lemonade
- In a medium saucepan over low to medium heat, soften the blackberries and raspberries with about ½ cup of water. Cook them until they are very soft. Use a hand food mill or a fine mesh strainer to separate the juices and seeds. Let the fruit juice cool, and discard the seeds and skins.
- In a medium saucepan, dissolve the sugar in the water, making a simple syrup.
- Pour the simple syrup, lemon juice, blackberry and raspberry puree into a 1-gallon pouring pitcher.
Nutrition
Calories: 360kcal | Carbohydrates: 92g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 248mg | Fiber: 7g | Sugar: 82g | Vitamin A: 146IU | Vitamin C: 52mg | Calcium: 38mg | Iron: 1mg