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Blackberry Lemonade with Basil

Hand-squeezed, hand-muddled lemonade that pops with a sprig of basil and lemon zest.

Blackberry Lemonade with Basil Photo
Yield: 2 quarts


  • 1.5 cups raw or cane sugar
  • 6 cups water
  • 6 ounces fresh blackberries, muddled
  • 6 lemons, juiced
  • 1 lime, juiced
  • fresh basil
  • ice


  1. In a saucepan, combine sugar and 2 cups of water, then heat on high for two minutes until all granules have melted. Set aside to cool.

  2. Rinse the berries then place in a pitcher or bowl and muddle until you've extracted as much juice as possible. (Alternatively you can pulse in the blender.)

  3. Add to this the lemon and lime juice and pulse a couple of times to combine.

  4. Pour the juice in to a large pitcher through a mesh strainer to catch any seeds and excess pulp.

  5. Then, add the simple syrup and additional water. Stir well.

  6. Serve over ice with a couple of leaves of fresh basil and a little lemon zest.

Optional, rim the glass in sugar and lemon zest.

blackberry lemonade nutriton label

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