Berry Berry Lemonade Recipes

BERRY LEMONADE

Steps:

• In a sauce pan combine 3/4 cup sugar, 1 cup of water and mixed berries.
• Heat on medium until sugar has melted and berries are soft.
• Muddle the berries to smash them (you can also use a blender to really blend the flavors together)
• Strain the mixture through a seive into a bowl. Toss whatever remains in the seive away.
• In a pitcher add 1 cup of the berry syrup, lemon juice and water and stir.
• Add ice, sliced lemons and berries to thw pitcher before serving.

BERRY LEMONADE

Steps:

• Place berries in ice cube tray, cover with water and freeze overnight or until solid.
• Cut lemons in half and using a juicer, juice the lemons until you have about 2/3 to 3/4 cup lemon juice, depending on how tart you want the lemonade to be.
• Slice 2 lemons and add to a pitcher. Pour in lemon juice, syrup and water. Stir to combine. Refrigerate until chilled.
• When ready to serve, add berry ice cubes to cups and pour lemonade over the top. Alternately, you can add the berry ice cubes to the pitcher, stir, and serve. Lemonade will turn red when the ice cubes begin to melt.

SPARKLING MIXED BERRY LEMONADE

Steps:

• Start by juicing the lemons.
• Roll in between your hand/counter to release the juices.
• Slice in half and juice the lemons, removing seeds.
• You should end up with roughly 1 cup lemon juice depending on the lemons. Fewer lemons may be needed just be sure to get one cup of juice.
• Strain to remove seeds if needed.
• Combine the honey and 1 cup of water in a sauce pan and bring to simmer.
• Stir to dissolve the honey into the water.
• Alternatively you can heat the water in the microwave and then add honey, stirring until completely combined.
• Add the lemon juice and honey mixture to a pitcher.
• Add 4 more cups of water.
• Stir to combine.
• Store in an airtight container in the refrigerator until needed.
• In a cocktail shaker add a few of each of the berries (roughly 3-5 of each) and a mint sprig.
• Muddle or smash to crush the berries and release the mint oil.
• Add 4 ounces of honey lemonade and 2 ounces of vodka.
• Shake to combine.
• In a tall glass add ice.
• Pour the berry lemonade mixture over the ice.
• Top with 4 ounces 7Up.
• Garnish with more berries and mint if desired.
• Add the berries and mint to a cocktail shaker.
• Muddle.
• Add 8 ounces of lemonade.
• Shake to combine.
• Strain into a pitcher.
• Add vodka and remaining lemonade.
• Stir to combine and bring out that pretty pink color!
• Add 7Up to make it sparkle!
• Fill with ice.
• Garnish with frozen berries and mint sprigs.
• Serve and enjoy responsibly!
• If you want to make this a mocktail so kids of all ages can enjoy, simply replace the vodka with more 7Up lemon lime soda in the individual drinks or the large batch version.

BERRY BERRY LEMONADE

Steps:

• Place tea bags in a 4-cup glass measuring cup. Add boiling water; steep 3-5 minutes according to taste. Discard tea bags. Cool tea slightly. Place blueberries in a small food processor; process until pureed., In a large pitcher, combine tea and sugar, stirring to dissolve sugar. Stir in cold water, lemonade concentrate, lemon slices and blueberries. Refrigerate until chilled. Serve over ice.

BLUEBERRY LEMONADE

Steps:

• Make the blueberry syrup. Add the blueberries, sugar, and water together.
• Bring to a boil and mash the blueberries.
• Cook until the mixture thickens to a syrup.
• Strain the blueberry bits out. Allow to cool.
• Make the lemonade. Juice the lemons.
• Stir together the lemon juice and water.
• Drizzle in the blueberry juice to sweeten to your liking.
• Chill and enjoy cold!

EASY BERRY LEMONADE

Steps:

• Divide the frozen berries into each section of an ice cube tray. Cover with water and freeze overnight.
• Roll 4 lemons on a hard surface with your palm. It will help to make the lemons jucier. Cut 4 lemons in half and use a juicer to juice the lemons over a bowl. A mesh strainer is helpful to catch the seeds.
• Slice 2 lemons in rings and add to a pitcher. Add lemon juice, simply syrup and water to the pitcher and mix with a spoon.
• Refrigerate until chilled.
• Serve cold with berries ice cubes in glasses. Lemonade will turn red when cubes melt.

SUMMER BERRY LEMONADE

Steps:

• Process blackberries and raspberries in a blender or food processor until smooth. Place a wire mesh colander over a small bowl and pour the berry puree into the colander, pushing it through the wire mesh and into the bowl with the back of a spoon. Cover bowl and refrigerate puree until ready to make lemonade. Can be made several days in advance.
• Add the sugar and water to a medium saucepan and place over MEDIUM heat. Cook, stirring occasionally, for several minutes until sugar has dissolved. Remove pan from the heat and pour simple syrup into a container and place in your freezer to cool down quickly while you juice the lemons. The simple syrup can be prepared several days in advance. Store it in an airtight container in the refrigerator and it will keep well for several weeks.
• Juice enough lemons to yield 1 cup of lemon juice and add the lemon juice to a pitcher. Mix in cooled simple syrup, berry puree, and 4 cups water. Stir well. Taste and add additional water, if needed. I like mine to be a bit tart and strong flavored as it will be diluted a bit when served over ice. Refrigerate until ready to serve.
• Serve over ice. For a pretty effect, garnish with slices of lemon and additional fresh berries.

BERRY LEMONADE SANGRIA

Steps:

• Mix wine, berries, vodka, and lemonade concentrate in a large pitcher; chill for flavors to blend, at least 4 hours.

JALAPENO BERRY LEMONADE

Steps:

• For the jalapeno-berry syrup: Put the blueberries, raspberries, blackberries, sugar, jalapenos and lemon juice in a saucepan. Bring the mixture to a boil, stirring constantly, and then reduce the heat and simmer until thick, 20 to 25 minutes.
• Strain the mixture through a fine-mesh strainer and press on the fruit with a wooden spoon to get all of the liquid out. Set the berry syrup aside to cool.
• For the simple syrup: Mix the sugar with 6 cups water and stir until the sugar is completely dissolved.
• For the lemonade: Pour the jalapeno-berry syrup and lemon juice into a large vat. Add 6 cups of the simple syrup and 8 cups of cold water and stir to combine. Top up the container with plenty of ice before serving.

BERRY LEMONADE

Steps:

• To make Vanilla Simple Syrup:
• In a small saucepan, over medium heat combine the sugar, water, vanilla bean seeds, and vanilla pod. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
• Yield: 1 cup