Ingredients
Equipment
Method
- Rinse berries under cold water and pat dry. If using frozen berries, thaw for 10 minutes and drain excess liquid.
- Cut lemons in half and juice using a citrus or hand juicer until you have 1 cup of lemon juice.
- Strain the lemon juice through a fine mesh strainer into a large pitcher, pressing with a spoon to remove pulp and seeds.
- Add prepared berries to a blender and blend on high for 30 to 45 seconds until smooth.
- Strain the berry puree into the pitcher through the fine mesh strainer, pressing to extract liquid and leave seeds behind.
- Pour in 3/4 cup sugar and 5 cups cold filtered water, then stir with a wooden spoon for 1 to 2 minutes until sugar fully dissolves.
- Chill the mixture in the refrigerator for at least 30 minutes or serve immediately over ice for a faster option.
- Taste and adjust sweetness or tartness by adding more sugar or lemon juice as desired, then stir well.
- Serve berry lemonade in tall glasses filled with ice and garnish with fresh mint leaves if using.
Notes
Make a double batch and store it covered in the refrigerator for up to five days; stir before serving and pour over fresh ice when ready.