Honey Blackberry Lemonade

Woman holding a foamy purple drink and wearing a lighter purple blouse.

Honey sweetened blackberry lemonade, using a quick no-cook method so you can have this summery drink ready in minutes. No need to chill first.

Course Drinks, Summer

Cuisine American, European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings people

Calories 52kcal

Author Alexandra Daum

Ingredients

150 grams (~1 cup) ripe blackberries
150 ml (⅔ cup) water
50 grams (3 tablespoons) honey to taste
3-4 lemons, juiced about 100ml (scant ½ cup)
1 litre (4 cups) cold water sparkling or still

Instructions

Add the blackberries, water, honey, and lemon juice to a blender or blending container (if using an immersion blender). Blend on high speed until very smooth and fully mixed. Check to make sure the honey is incorporated. This is your blackberry lemonade base.
150 grams (~1 cup) ripe blackberries, 150 ml (⅔ cup) water, 50 grams (3 tablespoons) honey, 3-4 lemons, juiced
Divide the base into glasses or add to a pitcher and top with the additional litre of cold water. Serve with ice if desired.
1 litre (4 cups) cold water

Notes

Sieve if you'd like: if you're not a fan of seeds, simply strain the mixture through a fine-mesh sieve before topping with the additional water. If your sieve isn't fine enough you can use cheesecloth or a nut milk bag.

Sweeten to taste: I don't like drinks to be overly sweet and this is fairly tart. You might want to add more honey to your preference, or reduce it if your berries are very sweet.

Storage: keep the base in a sealed container in the refrigerator for up to five days, or top with still water and refrigerate. If using sparkling water add it immediately before serving.

Freezing: the blackberry lemonade base can be frozen for up to a month in an airtight container, or in single servings in an ice cube tray (remove and transfer to a container once fully frozen). Thaw in the refrigerator before serving with additional water.

Nutrition