On a hot day, there’s nothing better than a cold glass of homemade lemonade, and this fresh Blackberry Lemonade recipe made from real fruit hits the spot every time.
Not too sweet and perfectly tangy, this easy lemonade recipe is a personal favorite for serving at birthday parties, baby showers, and all your backyard BBQs.
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The best fruit lemonades are made by cooking a fruit puree which is quite simple to do! Boil water, fruit, and sugar and allow it to reduce. Mix it into fresh lemonade made with real lemon juice for the perfect tart flavor and the freshest, sweetest homemade lemonade you’ve ever tasted.
I especially like to make recipes like this one when adults may be having an alcoholic beverage and kids will be present. This way, they get something special to drink, too!
Another non-alcoholic recipe that looks fancy and special is my blueberry lemonade. Both of these lemonades pair beautifully with this strawberry whiskey smash cocktail for the grown-ups!
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📖Why This Recipe Works
This recipe came to be when I tried a strawberry lemonade at a restaurant. I always thought fruity drinks were too sweet. But not this one. After testing several fruits I settled on blackberries.
- When you boil down fruit, you release all the best stuff; the juice and fruit sugars.
- Sweet flavors and tart flavors always work well together. That’s why blending sugar and lemon juice together makes lemonade taste so delicious! Incorporating the sweetness of blackberries just adds another level of complexity.
- You can store this big batch recipe in the fridge for up to 24 hours before you plan to serve it and the flavors will intensify and blend together even more.
🧾Ingredient Notes
Fresh Blackberries - You can use fresh or frozen for this recipe. You can even use berries that are getting a touch old. Recipes like this are a great way to use up berries that are starting to turn.
Fresh Lemon Juice - You’ll need roughly 6 to 8 fresh lemons, squeezed. You can use conventional or Meyer lemons for this recipe. In a pinch bottled will work.
Sugar - White granulated sugar is best for this recipe, but you can also sweeten it with sugar-free substitutes, or for a lighter sweetness, agave syrup.
Water- You can use tap water but filtered water will have a cleaner taste.
See the recipe card for exact quantities.
💭 Variations
What’s great about this recipe is that it works for all kinds of fruit, not just blackberries. Try some of these combinations of fruit instead:
- Substitute your blackberries for any fresh fruit like blueberries, chopped strawberries, or raspberries, or mix the berries together in any combination you want.
- Use one or two limes in place of 1 lemon for an extra zip of flavor.
- Use club soda instead of water.
- Turn it into a cocktail by adding bourbon, tequila, or white rum.
Make your lemonade layered:
Instead of mixing the ingredients together, pour a little fruit syrup into the bottom of each glass. Add ice, then top with the lemonade mixture. Serve with long straws for stirring.
⏲️How to Make Blackberry Lemonade
This recipe for homemade blackberry lemonade requires a bit of simple cooking. Then, you just stir everything together in a pitcher and you’re done! Here’s how to make it.
STEP 1 - Simmer the Berries
In a medium saucepan, combine 1 cup of water, sugar, and the blackberries. Lightly crush the blackberries with a wooden spoon (or a potato masher!). Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and allow it to cook for 5 to 10 minutes, stirring occasionally. Skim off any foam that develops and discard it.
STEP 2 - Blend The Puree
Transfer the berry syrup to a blender and process on high speed for 30 to 60 seconds. You can also do this directly in the pot with an immersion blender if you prefer. Strain the blackberry puree through a fine-mesh strainer or a piece of cheesecloth. Discard the solids.
STEP 3 - Make The Lemonade
In a big pitcher, combine the lemon juice and the remaining cold water. Add the blackberry syrup and stir to combine.
Fill your glass with ice cubes, our over, and garnish with lemon slices, fresh mint leaves, or some extra blackberries on top. Enjoy!
👩🏻🍳 Expert Tips
- Keep an eye on your fruit and sugar when it’s on the stove. Sugar burns quickly, so make sure you stir frequently. If you think it’s getting too hot, remove it from the burner and allow it to cool.
- Don’t use your rapid boil burner for this recipe. Keep the mixture on a low burner with a temperature setting that’s easy to control.
- To get extra juice out of your lemons, roll them on the counter with your hand to soften them before cutting and juicing.
🌡️Storing Leftovers
You can keep this lemonade in the fridge until you’re ready to serve it. I suggest leaving out any ice until you’re about to serve it since the ice will melt and water down the lemonade.
Place your lemonade pitcher in the fridge. If your pitcher doesn’t have a lid, wrap the top with plastic wrap to keep it fresh. It will stay fresh for up to 3 days.
You can also freeze homemade lemonade. Make sure you allow it to come to room temperature before freezing it. Place it in an airtight container in the freezer for up to 3 months.
YES, this also means you can turn this lemonade into popsicles!
More Summer Fruit Recipes
💭 Frequently Asked Questions
Sure! You can make your blackberry puree, then mix it into a lemonade mix like Countrytime if you prefer. It will be much sweeter than this recipe, so you may want to add some extra water to cut the sweetness.
Yes! Instead of blending everything together, you can use an immersion blender or a hand mixer to break down your puree as thin as possible. Then, strain your fruit puree or run it through a cheesecloth.
Make lemonade sweeter by adding simple syrup, not sugar. To make simple syrup combine water and sugar in a small saucepan over low heat. Stir to combine. Once the sugar has dissolved add a little at a time to your lemonade until you get your desired sweetness.
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📖 Recipe
Blackberry Lemonade Recipe
Equipment
- Fine mesh strainer
Ingredients
- 1 ½ cups lemon juice roughly 6 to 8 lemons squeezed
- 6 ounces blackberries fresh or frozen
- 5 cups water divided
- ¾ cup granulated sugar
- lemon wedges, mint sprigs, extra blackberries for garnish
Instructions
- In a medium saucepan, combine 1 cup of water, sugar, and the blackberries. Lightly crush blackberries with a spoon. Place over medium-high heat. Bring to a boil, then reduce heat to a simmer. Simmer for 5 to 10 minutes, stirring occasionally. Skim off any foam and discard.6 ounces blackberries, 5 cups water, ¾ cup granulated sugar
- Transfer to a blender and process on high speed for 30 to 60 seconds. You can can also do this directly in the pot with an immersion blender. Strain the blackberry puree through a fine-mesh sieve or a piece of cheesecloth. Discard solids.
- In a large pitcher combine lemon juice and remaining water. Add the blackberry syrup and stir. Serve over ice.1 ½ cups lemon juice, 5 cups water, lemon wedges, mint sprigs, extra blackberries
Notes
- For a layered look, add the strained blackberry mixture to the bottom of each glass. Top with ice and pour over lemon water.
- Substitute blackberries for any fresh fruit like blueberries, chopped strawberries, or raspberries, or mix the berries together in any combination you want.
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