Not only is this Blackberry Lavender Lemonade stunning, it’s a delicious and refreshing way to use blackberries!
I’ve truly been on a beverage kick, in that I’m having the best time making all kinds of cocktails and non-alcoholic drinks to cool down during these warmer months. I’m a huge fan of lavender lemonade, so when I finally got about a pint of blackberries out of my garden, I thought I’d fancy up the recipe a bit!
I say “fancy up” but this lemonade recipe is quite easy to make. And as a kinda bonus, you can use the recipe for blackberry lavender simple syrup in other drinks if you want to make a double batch! I can imagine it’d be great in a gin or vodka cocktail, or maybe used in something like this strawberry mint lemonade. Omg, but what if I swirled it into vanilla bean ice cream?! Okay, that’s next for sure.
Substitutions + Tips:
- Blackberries – I used fresh, but frozen-the-thawed blackberries will also work (thought the weight measurement will be different).
- Lavender – I used dry lavender buds, you can find them in most stores, sometimes in a bulk spice section.
- Sugar – cane sugar is standard for making simple syrup, but if you prefer agave nectar that can also work here, though it will slightly change the color.
- Lemons – Meyer lemons will give a sweeter lemonade due to their hybrid nature. If you have conventional lemons you may need more sugar in your simple syrup.
- As mentioned in the instructions, you will want a fine mesh sieve to strain the berry mixture through. Otherwise, the seeds will make it through the mesh and make for a chunky lemonade. No thx!
Also, as you can see pictured above, I bought a citrus juicer a couple months ago and it has been a total game-changer, when you have a TON of citrus on hand! Definitely recommend getting one, if you love fresh orange or lemon juice.
Blackberry Simple Syrup
- 1 cup (110 g) blackberries
- 1/2 cup (120 ml) water
- 4-5 tablespoons (56-70 g) cane sugar, adjust to sweetness preference
- 1 tablespoon (2 g) dry lavender buds
- 1 cup (235 ml) lemon juice
- 4-5 cups (946-1183 ml) water
- For the simple syrup, inn a small sauce pan over medium heat, combine blackberries, water, sugar, and lavender buds. Bring to a boil, then adjust heat to medium-low and simmer for 5 to 7 minutes, or until all sugar is dissolved and peaches are soft.
- Using a potato masher or fork, mash peach mixture until all berries are broken down. Transfer mixture to a bowl or plate to cool to room temperature.
- Once cooled, place a fine-mesh strainer over a 2-cup ( ml) measuring cup and strain berry mixture, using a whisk to help it through, so that the seeds and pulp are strained out. You may need a small spatula as well, to press extra juice through.
- For the lemonade, in a pitcher place blackberry simple syrup, lemon juice, and water. Still together until mixed, and add a few handfuls of ice and serve, or chill in refrigerator without ice, if making ahead of time.
- Once poured into glasses you have the option to garnish with blackberries and lavender leaves. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 36Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 25mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 0g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
If you’re looking for more recipes like this, may I suggest these?