Blackberry Lemonade

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This light and refreshing Blackberry Lemonade is made with 4 ingredients. It’s a mix of sweet and tart blackberries and tangy homemade lemonade. This is the best summer drink and you don’t need to make a simple syrup first! Everything comes together inside of a blender then it’s ready to serve over ice in 20 minutes. 

Love lemonade? Try this Strawberry Lemonade or this Cherry Limeade next!

Blackberry lemonade in glasses with fresh fruit on the table.

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.

Why You’ll Love This Recipe

No simple syrup – Simple syrups are great but they can be a bit annoying to make because you need to allow the syrup to completely cool before combining it with the rest of your ingredients. For this recipe, there isn’t a simple syrup required. The blackberries are blended with sugar and water until smooth, and as a result, the sugar is already dissolved. It’s a win-win situation!

4-ingredient recipe – Who doesn’t love recipes with minimal ingredients? All you need are blackberries, lemon juice, sugar and water. That’s it, no sketchy ingredients. 

It’s made completely from scratch – We are skipping the grocery store lemonade concentrates with who-knows-what’s-in-it and instead are making lemonade from scratch using freshly squeezed lemon juice, cane sugar, and water. For the blackberry flavor, we are blending fresh ripe, juicy blackberries. No artificial flavors or colorings. 

Recipe Ingredients

Blackberry lemonade ingredients on a counter.
  • Blackberries – I used fresh blackberries but frozen berries can be used if they’re not in season. I would allow them to thaw for at least 30 minutes so that they will be easier to blend. 
  • Lemon juice – Use freshly squeezed! It will make this drink soo much better. Look for lemons with thin skin because they will be juicer than lemons with thicker skin which usually have a lot of pilth and a minimal amount of juice. 
  • Sugar – Granulated cane sugar or white granulated sugar. The amount used will depend on the sweetness or tartness of your blackberries. 
  • Water and ice – Some of the water is used to make the blackberry puree and I always love to serve homemade lemonade over ice!

How to Make Blackberry Lemonade

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

  1. Rinse off berries then add them to a high-speed blender along with sugar and 1 cup of water. Blend until very smooth. 
  2. Strain your blackberry puree through a fine mesh strainer into a large bowl to remove the blackberry seeds. Then transfer the blackberry juice into a a large pitcher. Pour in the remaining cup of water and lemon juice. Stir to combine. 
  3. Pour blackberry lemonade into glasses with ice. Enjoy!

Tips and Tricks

  • How to choose the best lemons for lemonade. Look for large lemons with thin skin. If you squeeze the lemon and it’s hard then there’s a high chance that it contains a lot of pilth or the white stuff inside the lemon and a minimal amount of juice. Plus they are will be harder to juice. Large soft feeling lemons are your friend. 
  • Best way to juice lemons. Use room-temperature lemons, they will release their juice more easily than cold lemons straight from the fridge. Before cutting, roll your lemons on the counter, pressing firmly to help the juice inside release more. Consider purchasing a citrus juicer if you need a large amount of lemon juice. We love this one because it takes minimal effort to use and it gets almost all the juice out of each lemon halve. 
  • Freezing lemonade – Save leftover lemonade in ice cube trays or popsicle molds. Once frozen you can transfer the lemonade ice cubes into freezer-safe plastic bags to add to lemonade drinks, and smoothies, or use it to make slushies. Frozen lemonade can last in the freezer for up to 3 months when stored in an air-tight container or plastic bag. 
  • Make it fizzy – Replace the water in this recipe with club soda. Don’t blend the blackberries with water, it will take a little longer to strain but the blackberry flavor will be stronger since we are mixing it with carbonated water. Because the fizziness of the soda will dissipate as it sits, wait until you are ready to serve it before combining the blackberry lemonade with club soda. 
Pitcher of blackberry lemonade on a counter with fresh fresh near by.

Frequently Asked Questions  —

What does blackberry lemonade taste like?

Blackberry lemonade is sweet and fruity with a hint of tangy flavor! It tastes like lemonade with a nice amount of blackberry flavor. 

Is blackberry juice sweet?

This will depend on the tartness of your blackberries. Mine were pretty sweet so the juice wasn’t that tart at all. 

How many lemons do you need to make lemonade?

You will generally need 5 – 6 lemons to make 1 cup of freshly squeezed lemon juice. If you have large juicy lemons you will need closer to 5 and if they are smaller closer to 6.

Looking For More Recipes?

Raspberry Lemonade

Watermelon Mint Lemonade

Strawberry Lemonade

Mango Lemonade 

Iced Tea Lemonade

Matcha Lemonade

Strawberry lemonade Popsicles

Cherry Limeade

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Blackberry lemonade in glasses with fresh fruit on the table.

Blackberry Lemonade

This light and refreshing Blackberry Lemonade is made with 4 ingredients. It’s a mix of sweet and tart blackberries and tangy homemade lemonade. This is the best summer drink and you don’t need to make a simple syrup first! Everything comes together inside of a blender then it’s ready to serve over ice in 20 minutes.
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Course: Drinks
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 cups
Calories: 131kcal
Cost: $10

Ingredients

  • 2 ½ cups fresh blackberries
  • ¾ cup granulated sugar or based on the sweetness or tartness of the berries
  • 2 cups filtered water divided
  • 1 cup freshly squeezed lemon juice 5 – 6 lemons
  • Ice for serving

Instructions 

  • Rinse blackberries then place into a blender with sugar and 1 cup of water. Blend until smooth. Strain blackberry puree into a large bowl using a strainer.
  • Pour blackberry juice into a pitcher with the remaining cup of water and lemon juice.
  • Stir and serve over ice. Enjoy!

Notes

Tips and Tricks

    • Lemonade might separate as it sits, just give it a stir before serving.
    • How to choose the best lemons for lemonade. Look for large lemons with thin skin. If you squeeze the lemon and it’s hard then there’s a high chance that it contains a lot of pilth or the white stuff inside the lemon and a minimal amount of juice. Plus they are will be harder to juice. Large soft feeling lemons are your friend. 
    • Best way to juice lemons. Use room-temperature lemons, they will release their juice more easily than cold lemons straight from the fridge. Before cutting, roll your lemons on the counter, pressing firmly to help the juice inside release more. Consider purchasing a citrus juicer if you need a large amount of lemon juice. We love this one because it takes minimal effort to use and it gets almost all the juice out of each lemon halve. 
    • Freezing lemonade – Save leftover lemonade in ice cube trays or popsicle molds. Once frozen you can transfer the lemonade ice cubes into freezer-safe plastic bags to add to lemonade drinks, and smoothies, or use it to make slushies. Frozen lemonade can last in the freezer for up to 3 months when stored in an air-tight container or plastic bag. 
    • Make it fizzy – Replace the water in this recipe with club soda. Don’t blend the blackberries with water, it will take a little longer to strain but the blackberry flavor will be stronger since we are mixing it with carbonated water. Because the fizziness of the soda will dissipate as it sits, wait until you are ready to serve it before combining the blackberry lemonade with club soda. 

Nutrition

Calories: 131kcal | Carbohydrates: 33g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 5mg | Potassium: 140mg | Fiber: 3g | Sugar: 29g | Vitamin A: 131IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 0.4mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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