Berry Lemonade

Berry Lemonade FI

An easy to make homemade lemonade with a beautiful berry twist!


Units Scale
  • 8 ounces (227 g) strawberries
  • 6 ounces (170 g) blackberries
  • 6 ounces (170 g) raspberries
  • 1 cup (200 g) granulated sugar
  • 1 cup (237 ml) freshly squeezed lemon juice (from about 4 - 5 large lemons)
  • 2 1/2 - 3 cups (591 - 710 ml) cold water


  1. Rinse all the berries. Remove the stems from the strawberries and cut them into large chunks.
  2. In a medium saucepan, stir together the strawberries, blackberries, raspberries and sugar.
  3. Cook over medium high heat, stirring occasionally, until the berries are very juicy and starting to soften, about 5 minutes. Turn off the heat.
  4. Use an immersion ("stick") blender to blend the berries in the saucepan. The berries do not need to be perfectly smooth, just broken down into very small pieces. Alternatively, mash the berries very well using a potato masher.
  5. Pour the berry mixture into a fine mesh strainer set over a large bowl. Use a wooden spoon to press the berry mixture into the mesh to help it strain faster. Stop once most of the liquid has been removed and you can see mostly berry seeds and pulp. You should have about 1 2/3 cups liquid.
  6. Place the berry mixture into the fridge to begin cooling. Meanwhile, juice the lemons and pour the 1 cup lemon juice into a pitcher.
  7. Remove the berry mixture from the fridge. (It does not need to be perfectly chilled at this point, just no longer hot). Add it to the pitcher with the lemon juice.
  8. Stir in 2 1/2 - 3 cups of water, to taste (see note 3). Place lemonade in the fridge until chilled. The lemonade will keep well in the fridge, covered, for 3 - 4 days.


Feel free to use different proportions for the berries listed, or use only one or two types of berries instead of three. Just make sure you are using a total of 20 ounces (567 g) of berries in the recipe.

You can also substitute unsweetened frozen berries for fresh berries. Because you will be cooking the berries together with the sugar, there is no need to thaw them first. Just add them to the pot with the sugar and about 2 tablespoons of water. Cook over medium high heat for 8 - 9 minutes, stirring occasionally, or until the desired consistency is reached (juicy and starting to break down).

The amount of water you wish to add will depend on your personal taste and how you want to serve the lemonade. Adding the lesser amount of water will result in a more concentrated lemonade with a stronger flavor. This is a good option if you want to serve the lemonade on a hot day with lots of ice, as the ice will dilute the lemonade as it melts.

The total volume of lemonade this recipe makes is approximately 5 1/2 - 6 cups, depending on how much water you use in the recipe. If you need a larger amount, you can easily double or triple the recipe! Depending on the size of your strainer and how much you are making, you may need to strain the berry puree in two batches.

The nutrition information below is an estimate provided by an online nutrition calculator; the nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.


Keywords: lemonade, berry lemonade