Prep 20 mins
Cook 0 mins
A southern summer ritual is picking wild blackberries. A perfect drink for the bounty.
- In a food processor or blender, pulse the blackberries and sugar until smooth.
- Strain the puree into a 1 ½ quart pitcher, pressing on the solids to get all the juice.
- Stir in the lemon juice and water until blended.
- Chill until cold; serve in ice-filled glasses.
Perfect! I tried the Ball canning recipe, and it was WAY too sweet. This has just the right amount of sugar in it to balance the tartness of the blackberries and lemon juice. I ended up mashing the blackberry pulp through a fine mesh strainer with a potato masher. Otherwise, it would have taken forever to get the juice. Thank you!