BERRY LEMONADE
This easy Berry Lemonade is the perfect way to cool off on hot summer days! With just 3 ingredients, this Berry Lemonade recipe is quick to prepare and even easier to drink!
Provided by Trish - Mom On Timeout
Categories Beverage
Number Of Ingredients 4
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.
Nutrition Facts : Calories 180 kcal, Carbohydrate 49 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 42 mg, Fiber 1 g, Sugar 45 g, ServingSize 1 serving
BERRY BERRY LEMONADE
We serve this refreshing tea daily on our U-pick organic blueberry farm and get rave reviews and requests for the recipe. You can strain the tea or leave in the tasty bits of blueberry.-Delores Green, Monticello, Florida
Provided by Taste of Home
Time 20m
Yield 8 servings (1 cup each).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
BLACKBERRY LEMONADE
Here's a special drink that's perfect when blackberries are in season. It has a tangy, refreshing flavor. -Rich Murray, Nevada, Missouri
Provided by Taste of Home
Time 20m
Yield about 1-1/2 quarts.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 2 cups water and sugar to a boil. Boil for 2 minutes, stirring occasionally. Remove from the heat. Stir in the lemon juice, zest and remaining water; cool slightly., In a blender, combine 1 cup of lemon mixture and the blackberries; cover and process until blended. Strain and discard seeds. Pour blackberry mixture and remaining lemon mixture into a pitcher; stir well. Add food coloring if desired. Refrigerate until chilled. Serve in chilled glasses over ice.
Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 0 protein.
BERRY BLOOM LEMONADE
Butterfly pea flowers (steeped and strained like tea leaves) turn this lemonade a pretty violet color. You can use floral ice cubes to take it over the top. This Allrecipes Magazine recipe is based on Hot Pink Lemonade by Candice S.
Provided by Allrecipes Magazine
Categories Lemonade
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Heat 3 cups water and sugar in a saucepan over medium-high heat, stirring, until sugar dissolves. Remove from heat and stir in flowers; steep for 10 minutes. Strain; add 1 cup ice and stir until ice melts and mixture is chilled.
- Pour remaining water and lemon juice into a small pitcher.
- To serve, pour about 3/4 cup flower syrup into tall, ice-filled glasses. Top with about 3/4 cup lemon mixture; stir to combine.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 55.9 g, Fiber 0.3 g, Protein 0.3 g, Sodium 6.9 mg, Sugar 51.6 g
RED AND BLUE BERRY LEMONADE SLUSH
This delightfully sweet-tart beverage showcases fresh raspberries and blueberries. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In batches, place lemon juice, raspberries, blueberries and sugar in a blender; cover and process until blended. Strain and discard seeds., Transfer to a 2-1/2-qt. freezer container; stir in water. Freeze for 8 hours or overnight., Just before serving, remove from freezer and let stand 45 minutes or until slushy.
Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 2g fiber), Protein 1g protein.
More about "berry bloom lemonade recipes"
SUMMER BERRY LEMONADE | VALERIE'S KITCHEN
From fromvalerieskitchen.com
5/5 (1)Total Time 15 minsCategory BeverageCalories 117 per serving
- For the Berry Puree: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.
- For the Lemonade: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.
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5/5 (5)Total Time 25 minsCategory DrinkCalories 157 per serving
- In a saucepan over medium-high heat, combine the sugar, frozen berries, and 1/2 cup water. Bring the mixture to a gentle boil, the cook for about 10 minutes, until the berries soften and burst.
- Pour the syrup mixture into a blender and carefully blend until smooth. Place 2 cups of ice in a pitcher or measuring cup. Place a fine mesh strainer over the ice and strain the berry mixture (to catch all the small seeds) over the ice to cool it down quickly.
- Combine the ice/syrup mixture, lemon juice, and 3 cups of cold water in a pitcher. Stir to combine and add more water if needed. Enjoy!
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