This easy to make Berry Lemonade recipe is a refreshing summer must-have. Classic homemade lemonade is made even better with the addition of strawberry, blackberry and raspberry!
Homemade lemonade is an absolute favorite for summer cookouts, barbecues and picnics. If you want to make classic lemonade even more exciting, try this easy recipe!
A puree of strawberries, raspberries and blackberries is added to the classic lemonade ingredients of fresh lemon juice, water and cane sugar to create an extra special and refreshing homemade drink.
This berry lemonade recipe is also a beautiful deep ruby color, so it will be sure to make a “splash” at any summer get-together!
Also Read: Aam Panna Recipe
Easy Homemade Berry Lemonade
Course: MainCuisine: AmericanDifficulty: Easy4
servings20
minutes10
minutes174
kcalThis easy Berry Lemonade is the perfect way to cool off on hot summer days! With just 3 ingredients, this Berry Lemonade recipe is quick to prepare and even easier to drink!
Ingredients
8 ounces (227 g) strawberries
6 ounces (170 g) blackberries
6 ounces (170 g) raspberries
1 cup (200 g) granulated sugar
1 cup (237 ml) freshly squeezed lemon juice (from about 4 – 5 large lemons)
2 ½ – 3 cups (591 – 710 ml) cold water
Directions
- Rinse all the berries. Remove the stems from the strawberries and cut them into large chunks.
- In a medium saucepan, stir together the strawberries, blackberries, raspberries and sugar.
- Cook over medium high heat, stirring occasionally, until the berries are very juicy and starting to soften, about 5 minutes. Turn off the heat.
- Use an immersion (“stick”) blender to blend the berries in the saucepan. The berries do not need to be perfectly smooth, just broken down into very small pieces. Alternatively, mash the berries very well using a potato masher.
- Pour the berry mixture into a fine mesh strainer set over a large bowl. Use a wooden spoon to press the berry mixture into the mesh to help it strain faster. Stop once most of the liquid has been removed and you can see mostly berry seeds and pulp. You should have about 1 ⅔ cups liquid.
- Place the berry mixture into the fridge to begin cooling. Meanwhile, juice the lemons and pour the 1 cup lemon juice into a pitcher.
- Remove the berry mixture from the fridge. (It does not need to be perfectly chilled at this point, just no longer hot). Add it to the pitcher with the lemon juice.
- Stir in 2 ½ – 3 cups of water, to taste (see note 3). Place lemonade in the fridge until chilled. The lemonade will keep well in the fridge, covered, for 3 – 4 days.
Notes
- Feel free to use different proportions for the berries listed, or use only one or two types of berries instead of three. Just make sure you are using a total of 20 ounces (567 g) of berries in the recipe.
- You can also substitute unsweetened frozen berries for fresh berries. Because you will be cooking the berries together with the sugar, there is no need to thaw them first. Just add them to the pot with the sugar and about 2 tablespoons of water. Cook over medium high heat for 8 – 9 minutes, stirring occasionally, or until the desired consistency is reached (juicy and starting to break down).
