Blackberry Thai Basil Lemonade

1 1/2 cups lemon juice (from about 6 large lemons)
3 cups cold water
2 cups fresh blackberries

for the simple syrup
1 1/4 cup sugar
1 1/4 cup water
small handful Thai basil

Puree the blackberries in a blender. Strain to yield about 1/2 cup berry juice. Set aside.

Make infused simple syrup. Allow to cool.

Add the lemon juice, water and berry puree to a large pitcher. Stir in syrup to taste. Serve cold.

Bonus! make lemonade ice cubes and float a berry in each to use in the drinks.

My thoughts:

I’ve been so excited to harvest our blackberries this year. Last year we didn’t get many but this year it is a bumper crop and way earlier than normal (most years we see blackberries in August) I’ve been scrambling to use them up and thought a refreshing drink might be the ticket. It uses a fair amount of berries but it also uses a good bit of water and lemon juice so even if you aren’t overloaded like I am, you can make this lemonade. Berryade? It is the perfect mix of sweet and tart with a hint of herb.

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