Fresh Summertime Blackberry Lemonade

It’s sweet, it’s tart, it’s a beautiful shade of pink that looks gorgeous with fresh lemon slices and mint leaves. This blackberry lemonade uses a from-scratch blackberry sugar syrup mixed with fresh lemon juice and served over ice. It’s a Southern favorite, and perfect with a splash of bourbon.

3 vintage glassses of blackberry lemonade garnished with lemon slices

Blackberry Lemonade (From Scratch!)

A from-scratch blackberry sugar syrup mixed with fresh lemon juice and served over ice. A Southern summer favorite.
Prep Time 10 minutes
Cook Time 5 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Serving Size 6

Equipment

  • strainer

Ingredients 

  • 1 cup blackberries frozen is fine
  • ยพ cup sugar
  • ยฝ cup water for the syrup
  • 1 cup fresh lemon juice
  • 3 cups water for mixing

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Instructions 

  • Make the blackberry syrup. Heat the berries, sugar, and ยฝ cup of water in a small saucepan. Bring to a boil and heat for 5 minutes until berries break down and a syrup is formed.
    cooking-blackberry-syrup
  • Strain. Place a strainer over a bowl and strain the syrup through a mesh strainer, pressing down to get as much of the syrup as possible. Cover the berry syrup and chill in the fridge for an hour.
    staining-and-chilling-syrup
  • Mix and chill. Combine the berry syrup, lemon juice, and 3 cups of water in a pitcher and chill. Serve over ice
    mixing-lemonade-in-pitcher-1024x768

Notes

You will need 8-10 lemons for 1 cup of juice.
Try substutiting a triple berry frozen blend too!
Calories: 116kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 81mg | Fiber: 1g | Sugar: 27g | Vitamin A: 51IU | Vitamin C: 21mg | Calcium: 13mg | Iron: 1mg

Making lemonade from scratch might seem like extra work, but it’s mostly hands-off time. The berry syrup simmers while you juice the lemons, and everything just needs a quick mix before chilling.

three glasses of blackberry lemonade with black and white straws, lemon wedges, and mint leaves.

Making the blackberry syrup separately extracts the most flavor from the berries and lets you control the sweetness. The quick boil breaks down the fruit completely, releasing both flavor and pretty color. Straining removes the seeds and pulp, leaving you with a smooth syrup that blends perfectly. You’re left with a refreshing drink that’s not too sweet and has actual fruit flavor instead of that artificial taste.

Kitchen Wisdom

Temperature matters here. Hot syrup plus cold water equals lukewarm lemonade that melts your ice too quickly. By chilling the syrup first, your drink stays cold longer, and the flavors stay balanced. This also concentrates the berry flavor without making the final drink too sweet.

Tips for Success

Use fresh lemons! Freshly squeezed lemon juice is so much better for homemade lemonade.

Use a pitcher with lots of ice. Pour the homemade blackberry lemonade into a large pitcher and fill it up with plenty of ice cubes to keep everything cold.

Include more ingredients! You can add club soda and a splash of vodka to give this homemade blackberry lemonade a fun twist.

Ingredients and Equipment

Lemons: Look for heavy, thin-skinned fruits – they typically have more juice.

Blackberries: Fresh or frozen both work perfectly here. If you love blackberries, try my Southern Blackberry Sweet Tea for a non-lemonade drink.

Sugar: Regular granulated sugar works best for making the syrup.

Mesh Strainer: A fine-mesh strainer is essential for getting a smooth syrup.

ingredients measured out on counter.

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Make It Your Own

  • Swap blackberries for raspberries or a mixed berry blend
  • Add a handful of fresh mint leaves to the syrup while cooking
  • Turn it into a spritzer by using sparkling water for part of the dilution
  • Make double strength and freeze in ice cube trays for flavored ice cubes
  • Create a cocktail version by adding a splash of vodka or gin, or try Blackberry Mojitos or a Blackberry Old-Fashioned

Storage & Serving

If you have any leftover lemonade, tightly cover the pitcher and store it in the fridge for 3-4 days. Serve this at a summer party with:

This is great for serving at get-togethers. It’s super simple but makes a big impression if you take the time to add the extra garnishes. I hope you enjoy this Southern favorite.

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By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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