It was nice and warm last weekend, so we pushed up our sleeves, dove into the blackberry brambles, and withdrew with stained hands and a formidable harvest of warm, plump berries to use in all sort of fun recipes. One of which was this recipe for blackberry syrup which we’ve tweaked to make our own. It’s especially versatile as an ice cream topping, a yogurt addition or (as is the case in this post) the perfect beverage mixer.
Really, you can add your blackberry syrup to just about any beverage that suits your fancy for a burst of that delicious berry flavor. Pour it in a glass of unflavored carbonated water for your own homemade blackberry soda, add it to your favorite cocktail for an extra rush of color and flavor, or, as we’ll show you today, you can use it to sweeten your own homemade batch of freshly squeezed lemonade.
- 4 ½ cups blackberries
- 1 cup sugar
- ½ cup water
- ¼ tsp cinnamon (optional)
- A squeeze of fresh lemon juice (optional)
- Combine ingredients in a medium saucepan and place over medium-high heat. Stir to dissolve sugar and bring to a boil. Reduce heat to a simmer and cook for another 5-7 minutes. Mash the berries with a potato masher and remove from heat. Let cool for ten minutes, and then run the mixture through a strainer to collect the syrup. Discard the solids and store the syrup in a clean, airtight jar in the refrigerator.
Once you’ve made your blackberry syrup, all you need to do is make your lemonade! Of course, you could definitely use a powder or pre-mix, but then you wouldn’t have quite as much control over how sweet it turns out, and we find it’s best to make the lemonade nice and tart since we’ll be adding extra sweetness to our glass with the blackberry syrup.
- 1 ½ cups freshly squeezed lemon juice, strained
- 8 cups water
- ½ cup sugar
- Combine ½ cup of sugar with ½ cup of the water in a small saucepan and place over medium-high heat. Bring mixture to a boil, stirring to dissolve the sugar, and remove from heat. Allow syrup to cool for fifteen minutes and then pour into a clean jar.
- In a large pitcher, combine the remaining water with the freshly squeezed lemon juice. Add the syrup to the pitcher and stir.
- Pour over ice or store in the refrigerator to cool before serving.
Once you’ve got your blackberry syrup and your tart lemonade, combining the two into blackberry lemonade is a cinch! Just add an ounce or two of the syrup to a glass with ice, fill the rest of the way with the lemonade and stir! Watch our video for a quick little demonstration:
Used In This Project:
More Saturday Sips Recipes:
The GBC (Gin, Basil and Cucumber) 3 Flavored Water Ideas The Bee’s Knees with Infused Gin The Rhubarb Mojito
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