Berry lemonades are eye opening. The sweetness of the berry is matched by the that tart lemon flavor. All tempered with sugar of course. This recipe, from Sips and Apps by Kathy Casey, is a nice variation. A berry syrup is combined with cold soda water. You can alter the syrup contribution to intensify or mute the overall flavor. This beverage is a great afternoon pick-me-up when you’ve started that spring gardening and are wondering where all those dead leaves came from. Let the breeze blow some leaves away while you sip away.
In the recipe for the syrup below, I persoally opt for a full cup of berries to create a stronger flavor. For the lemon juice, take a look at my earlier blog for quick lemon juice: https://cookingbythebook.com//blog/recipes/brians-quick-lemon-juice/.
Yield: 1 drink
2 ounces chilled blackberry-lemon syrup
4 ounces chilled soda water
Fill a tall glass with ice. Measure in the syrup and soda water. Stir. If you wish, garnish with a lemon wheel or a few fresh blackberries.
Blackberry Lemon Syrup
Yield: 1 ½ cups or enough for about 6 lemonade servings
1 cup water
½ cup sugar
½ cup fresh blackberries
1 tablespoon thinly sliced lemon zest.
1 cup fresh lemon juice
Combine the ingredients is a small heavy saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from the heat. Strain through a very fine strainer, pressing out as much liquid as possible. Discard the solids and let the syrup cool to room temperature. If not using immediately, cover and refrigerate for up to 7 days, until needed.
Source: Sips and Apps by Kathy Casey