Blueberry Raspberry Lemonade

Pro tips

• Juice lemons by hand or with a citrus juicer before adding to the mix; avoid a blender, which can release bitter oils from the peel.
• Strain berry juice through cheesecloth or a fine mesh to remove seeds and pulp for a clearer, smoother drink.
• Dissolve sugar completely in a small amount of warm water first, then combine with juices and cold water to speed up mixing.
• Serve immediately over ice for the brightest berry color and freshest flavor; the drink darkens and flavors mellow as it sits.

Substitutions

• Granulated sugar → honey or agave nectar (use 1.5 cups; stir well to dissolve)
• Raspberries and blueberries → blackberries or mixed berries (strain carefully for seeds)
• Lemons → lime juice (use 6 limes; flavor will be more tropical)

Storage & make-ahead

Store the finished lemonade in a covered pitcher in the refrigerator for up to 3 days; stir before serving as berry sediment may settle.

Equipment

citrus juicer or hand reamer · fine-mesh strainer or cheesecloth

Can I make this lemonade ahead of time?

Yes. Mix the lemonade concentrate (lemon juice, berry juice, and sugar) up to 2 days ahead. Add cold water and ice just before serving for best flavor and texture.

How do I juice the raspberries and blueberries?

Press berries through a fine-mesh strainer or cheesecloth to extract juice, or blend and strain to remove seeds. A blender works fastest for large batches.

Can I use frozen berries instead of fresh?

Yes. Thaw frozen raspberries and blueberries completely and strain off excess liquid before juicing to avoid diluting the lemonade.

How long does this lemonade keep?

Refrigerate in a covered pitcher for up to 3 days. Shake or stir before serving as berry solids may settle.

Can I reduce the sugar?

Yes. Start with 1.5 cups sugar and adjust to taste. The berries add natural sweetness, so you may need less than the original amount.