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Watermelon Lemonade

This easy recipe for watermelon lemonade is made with fresh watermelon. This homemade fruit drink is a refreshing nonalcoholic choice for summer. It is a great way to use up leftover watermelon! Simply blend it up to get watermelon juice and mix the ingredients together.

a glass pitcher and a glass tumbler of watermelon lemonade with fresh basil in it.

It seems like when I get a big seedless watermelon we can never quite finish it. So, blending it up, straining the juice and making lemonade is the perfect solution!

Watermelon lemonade is the perfect blend of sweet and tangy, making it a standout choice for hot summer days.

This refreshing drink combines the juicy flavor of ripe watermelon with the bright zest of fresh lemonade to create a cooling, nonalcoholic beverage that's both hydrating and delicious.

It's a fun and easy drink to whip up at home, offering a fruity twist on the classic lemonade. Ideal for picnics, backyard gatherings, or simply lounging in the sun, watermelon lemonade captures the essence of summer in every sip.

If you are looking for more refreshing summer drinks you might also enjoy my Easy Frozen Watermelon Margarita Mocktail, this Homemade Blackberry Lemonade, my Dunkin Copycat Brown Sugar Cream Cold Brew or my Strawberry Daiquiri Mocktail recipes.

a glass pitcher and a glass tumbler of watermelon lemonade next to chunks of fresh watermelon.
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Ingredients

Instructions

In a blender add cubed watermelon and lemon zest. Pulse until pureed. Pour the mixture through a fine mesh strainer into a batter bowl or large bowl.

In a microwave safe measuring cup or bowl heat water for 2 minutes. Add sugar and lemon juice. Stir until sugar is dissolved. Let cool.

In a large pitcher combine ice, the strained watermelon puree and the water mixture. Stir to combine. Serve immediately.

Supplies

Substitutions

  • Cantaloupe - you can substitute cantaloupe for watermelon
  • Lime Juice - you can use lime juice instead of lemon juice or a combination of both
  • Golden Melon - you can replace the watermelon with golden melon or honey dew melon. Or, use a mixture of melons.

Variations

  • Spicy - add a pinch of cayenne pepper to give this drink a bit of kick
  • Basil - muddle some fresh basil leaves in the pitcher
  • Healthier - only use ½ cup granulated sugar. It will be less sweet and more tart.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Watermelon Lemonade

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for watermelon lemonade is made with fresh watermelon. This homemade fruit drink is a refreshing nonalcoholic choice for summer. It is a great way to use up leftover watermelon! Simply blend it up to get watermelon juice and mix the ingredients together.

Ingredients

Units Scale

Instructions

In a blender add cubed watermelon and lemon zest. Pulse until pureed. Pour the mixture through a fine mesh strainer into a batter bowl or large bowl.

In a microwave safe measuring cup or bowl heat water for 2 minutes. Add sugar and lemon juice. Stir until sugar is dissolved. Let cool.

In a large pitcher combine ice, the strained watermelon puree and the water mixture. Stir to combine. Serve immediately.

  • Prep Time: 10 minutes
  • Category: Drinks
  • Method: Blender
  • Cuisine: Gluten Free

Storage

If you aren't going to serve this drink right away mix everything together, but don't add the ice. Then right before serving you can add ice to the pitcher or just to the glasses.

Store in a sealed container in the refrigerator for up to 7 days.

Frequently Asked Questions

What happens when you mix watermelon and lemon?

You get a refreshing drink that is super hydrating and delicious. You could blend the watermelon and leave the pulp, but I prefer to drain it through a fine mesh strainer. Then add the lemon juice to get a non alcoholic summer drink.

What does watermelon lemonade taste like?

It is the perfect mixture of sweet and tangy. The watermelon and sugar make the drink have a sweet taste and then the lemon gives it just enough tartness.

What can I do with leftover watermelon?

Make watermelon lemonade. It's the perfect way to use up leftover cubed watermelon and have a refreshing drink to serve.

Gluten Free Zucchini Chocolate Chip Cookies

These Gluten Free Zucchini Chocolate Chip Cookies are one of my absolute favorite things to bake when the garden zucchini starts coming in faster than I can use it up. The shredded zucchini completely disappears into the buttery cinnamon dough and what you are left with is the most soft, chewy, and moist chocolate chip cookie that nobody will ever believe is both gluten free and packed with vegetables.

They are golden brown on the outside, perfectly soft in the center, and loaded with semi-sweet chocolate chips in every single bite.

a white plate of gluten free zucchini chocolate chip cookies next to a small white bowl of shredded zucchini.

The key to these cookies is squeezing the excess moisture out of the shredded zucchini before adding it to the dough.

I use the smaller side of my box grater for this recipe because I like the smaller pieces of zucchini and if you want to hide the zucchini completely from picky eaters you can peel it first so there are no visible green flecks.

Either way the flavor is incredible and the zucchini is completely undetectable once the cookies are baked. This recipe makes 32 cookies which means you will have plenty to share and plenty to freeze for later.

If you are looking for more zucchini recipes you might also enjoy my Air Fryer Roasted Zucchini Squash, this Gluten Free Zucchini Squash and Corn, my Baked Kale and Zucchini Pilaf or my Easy Gluten Free Zucchini Brownies recipes.

You can find all my cookie recipes here: Gluten Free Cookie Recipes

a white plate of gluten free zucchini chocolate chip cookies next to a small wooden bowl of coarse sea salt.
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Ingredients

Instructions

Preheat your oven to 350 degrees. Line three baking sheets with parchment paper.

Chop your zucchini into manageable chunks. Remove the seeds from the center. Using the smaller side of a box grater or your food processor shred the zucchini. Using your hands squeeze the excess moisture from the zucchini. Measure out one cup and set aside.

In the bowl of your stand mixture blend the butter, granulated sugar and brown sugar 1-2 minutes until well combined. Add the egg and vanilla. Blend together thoroughly.

In a separate bowl whisk the gluten free flour, baking soda, cinnamon and salt together. 

Add the dry ingredients to the wet ingredients and blend together until just combined. Add the shredded zucchini and chocolate chips. Blend until just combined.

Using a cookie scoop or generous tablespoon divide the dough out onto the lined baking sheets.

You will need to smash the cookies down a little with your hand. Run your palm under cold water and shake a bit off. Press down each cookie. Wet your hand again if the dough begins to stick. A little bit of water on your baking sheet will evaporate in the oven.

Bake the cookies at 350 degrees for 15-18 minutes. The cookies will be golden brown when done.

Supplies

Substitutions

  • Yellow Squash - you can replace the zucchini with shredded yellow squash. Follow the same recipe instructions.
  • Raisins - you can replace the chocolate chips with raisins
  • Pumpkin Seeds - you can replace the chocolate chips with pumpkin seeds

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Zucchini Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 32 cookies 1x
  • Diet: Gluten Free
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Description

These Gluten Free Zucchini Chocolate Chip Cookies are soft, chewy, and packed with semi-sweet chocolate chips and the fresh shredded zucchini makes every cookie incredibly moist and tender in every single bite without any trace of vegetable flavor. Made from scratch in just 35 minutes with simple pantry ingredients these are the most delicious gluten free cookies for using up summer garden zucchini and satisfying your chocolate chip cookie craving at the same time. Naturally gluten free and perfect for after school snacks, bake sales, potlucks, and summer baking all season long!

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees.

Line three baking sheets with parchment paper.

Chop your zucchini into manageable chunks. Remove the seeds from the center. Using the smaller side of a box grater or your food processor shred the zucchini. Using your hands squeeze the excess moisture from the zucchini. Measure out one cup and set aside.

In the bowl of your stand mixture blend the butter, granulated sugar and brown sugar 1-2 minutes until well combined. Add the egg and vanilla. Blend together thoroughly.

In a separate bowl whisk the gluten free flour, baking soda, cinnamon and salt together. 

Add the dry ingredients to the wet ingredients and blend together until just combined. Add the shredded zucchini and chocolate chips. Blend until just combined.

Using a cookie scoop or generous tablespoon divide the dough out onto the lined baking sheets.

You will need to smash the cookies down a little with your hand. Run your palm under cold water and shake a bit off. Press down each cookie. Wet your hand again if the dough begins to stick. A little bit of water on your baking sheet will evaporate in the oven.

Bake the cookies at 350 degrees for 15-18 minutes. The cookies will be golden brown when done.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

If you made these Gluten Free Zucchini Chocolate Chip Cookies I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite summer baking recipes and I hope it becomes a staple in your kitchen too!

Top Tip

The most important step in this recipe is squeezing the excess moisture out of the shredded zucchini before adding it to the dough. Too much moisture in the dough will make your cookies spread too thin and not hold their shape.

After shredding the zucchini on the small side of your box grater use your hands to firmly squeeze out as much liquid as possible over the sink then measure out one cup. This extra step takes about 30 seconds and makes a significant difference in the final texture of your cookies.

Storage

Store the cooled gluten free zucchini chocolate chips cookies in an air tight container or bag for up to 5 days. If there are leftover cookies you can freeze the baked cookies in an air tight, freezer safe bag or container for up to 2 weeks.

Frequently Asked Questions

Do gluten free cookies take longer to bake?

Yes. Gluten free cookies do tend to take longer to bake. They will get brown on the outside easily, but will take a bit longer to bake all the way through. You can gently press on the cookie to see if it's done. It will either spring back a bit or will be moist to the touch.

If you are altering a recipe for regular cookies into gluten free you may want to lower the baking temperature from 350 degrees to 325 degrees and bake for 10-15 minutes longer. Check the cookies every five minutes to see if they are done yet.

Do I need to remove the excess water from the shredded zucchini?

Yes. If there is excess water in the bowl with the zucchini you've shredded you will want to put it into a colander and press lightly with your hand or a spoon. Then turn out onto a dry paper towel to collect the rest of the excess moisture. Measure out the zucchini you need for this recipe and then store the rest in the fridge in a sealed container for up to 5 days.

How do you add moisture to gluten free cookies?

If your cookies seem too dry you can add a bit of milk or applesauce. You could also add a bit more of the fat you used in the recipe (butter, coconut oil, avocado oil, etc.). Blend the added ingredient into the batter to see if the cookies are less dry. If they are still too dry add a bit more.

You should not need to do this for this gluten free zucchini chocolate chip cookies recipe. The zucchini adds extra moisture to the cookies and makes them soft and chewy.

Can I freeze this cookie dough?

Yes! I like to line a baking sheet with parchment paper and then scoop the dough with a cookie scoop and place on the cookie sheet so they aren't touching. Press each cookie ball down slightly with your hand and then place in the freezer for at least 2 hours.

Remove the baking sheet from the freezer and then store the cookie dough in a freezer safe bag or container for up to 1 month. When you are ready to bake take the dough out and place on a lined baking sheet. Let the dough defrost and then bake using the instructions below.

Air Fryer Roasted Zucchini Squash

This Air Fryer Roasted Zucchini Squash is the summer side dish I make on repeat from the moment our garden starts producing and honestly it never gets old. Fresh zucchini chunks seasoned with olive oil, garlic powder, smoked paprika, cumin, and sea salt go into the air fryer at 400 degrees for 12 minutes and what comes out is perfectly golden brown, slightly crispy on the outside, and tender on the inside.

It is one of those recipes that is so simple and so good that it becomes part of your weekly routine without you even realizing it.

a white bowl of air fryer roasted zucchini squash next to a fresh zucchini.

One of my readers told me she makes this for her work lunches every week and her husband started opening her packed lunches and eating the zucchini out of them before she could take them to work.

I love that so much and honestly it is the best endorsement a recipe can get.

This recipe is naturally gluten free, completely keto friendly, made without any breading, and ready in just 17 minutes which makes it the perfect quick side dish for any weeknight dinner all summer long.

If you are looking for more zucchini recipes you might also like my Gluten Free Zucchini Squash and Corn Casserole, this Baked Kale and Zucchini Pilaf or my Gluten Free Summer Squash Casserole recipes.

a white bowl of air fryer roasted zucchini squash next to a small wooden bowl of pepper.
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Ingredients

Instructions

Wash the fresh zucchini in water and pat dry. Cut into rounds and then quarter the rounds. Cut off the seeds portion and then cut the piece into even sized chunks.

Add the chunks of zucchini to a bowl. Add the olive oil, garlic powder, sea salt, smoked paprika, coarse ground pepper and ground cumin. Stir to combine.

Pour the zucchini mixture evenly in the basket of your air fryer. Air fry at 400 degrees for 12 minutes.

Variations

  • Yellow Squash - you can replace the zucchini with yellow squash or use a mixture of both
  • Spicy - add a pinch of cayenne pepper to give this dish a bit of a kick
  • Add Onion - add a small chopped sweet or yellow onion

Equipment

Storage

Store the leftovers in an air tight container in the refrigerator for up to five days.

I love to meal prep two or three batches of this recipe and then reheat it throughout the week for a quick side dish to go with whatever meat I'm preparing.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Air Fryer Roasted Zucchini Squash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Elaine VanVleck
  • Total Time: 17 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
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Description

This Air Fryer Roasted Zucchini Squash is the easiest and most flavorful summer side dish you can make in just 17 minutes with no breading required. Fresh zucchini chunks are tossed with olive oil, garlic powder, smoked paprika, cumin, and sea salt and air fried at 400 degrees until perfectly golden brown and roasted with a tender inside and slightly crispy exterior. Naturally gluten free, keto friendly, and perfect for weeknight dinners, summer meal prep, and using up garden zucchini all season long!

Ingredients

Scale

Instructions

Wash the fresh zucchini in water and pat dry. Cut into rounds and then quarter the rounds. Cut off the seeds portion and then cut the piece into even sized chunks.

Add the chunks of zucchini to a mixing bowl. Add the olive oil, garlic powder, sea salt, smoked paprika, coarse ground pepper and ground cumin. Stir to combine.

Pour the zucchini mixture evenly in the basket of your air fryer. Air fry at 400 degrees for 12 minutes.

  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Side Dish, Vegetables
  • Method: Air Fryer
  • Cuisine: American

If you made this Air Fryer Roasted Zucchini Squash I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy summer side dishes and I hope it becomes a staple in your kitchen too!

Top Tip

Do not overcrowd the air fryer basket when making this recipe. The zucchini needs space around each piece for the hot air to circulate and create that beautiful golden brown roasted exterior. If the basket is too crowded the zucchini will steam instead of roast and you will lose that slightly crispy texture that makes this recipe so good. If you are making a large batch work in two separate batches rather than piling everything in at once.

Frequently Asked Questions

Can you air fry zucchini?

Yes! I think it is the easiest way to roast zucchini. I like to cut mine into evenly sized chunks, but small rounds will also work. Air fry at 400 degrees for 12 minutes. The zucchini will be golden brown and delicious.

How long do you cook zucchini in the air fryer?

I cook 4 cups of evenly sized chunks of zucchini squash at 400 degrees for 12 minutes for a nice golden brown roasted veggie.

What is summer squash?

Summer squash are grown during the warm summer months. Their skin is tender and does not need to be peeled. The most common summer squash are zucchini, yellow crookneck squash and pattypan. Depending on your region you will start to see summer squash at your farmer's market or local grocery starting in summer months.

Is zucchini keto?

Zucchini squash is a great vegetable choice if you are on a low carb or keto diet. One cup of sliced zucchini has about 2.5 grams of net carbs.

Do I need to peel zucchini squash?

No! One of the great things about zucchini squash is that the skin is soft and does not need to be peeled. It's an added benefit that the skin is full of vitamin C, other vitamins and minerals and fiber.

Pina Colada Mocktail

If you are looking for a creamy, tropical drink that tastes like a vacation in a glass, this pina colada mocktail is exactly what you need. Frozen pineapple chunks, rich coconut cream, coconut milk, and pineapple juice blend together in just 5 minutes into the most refreshing and indulgent non alcoholic drink you will ever make.

It has all the classic tropical flavor of a traditional pina colada without any of the alcohol, making it the perfect summer drink for everyone at the table including the kids.

a ball canning jar of pina colada mocktail with a clear glass straw in it.

What I love most about this virgin pina colada recipe is how simple it is. There is no cooking, no syrup to make, and no complicated steps.

Everything goes straight into the blender and you are done in minutes. It is dairy free, naturally gluten free, and made with simple ingredients you can keep stocked in your pantry and freezer all summer long.

Whether you are lounging by the pool, hosting a backyard gathering, or just want something cold and tropical on a warm afternoon, this pina colada mocktail is the summer drink recipe you are going to make on repeat.

If you are looking for more refreshing mocktail recipes you might also enjoy my Easy Frozen Watermelon Margarita Mocktail, this Strawberry Daiquiri Mocktail or my Classic Margarita Mocktail recipes.

You can find all my drink recipes here: Gluten Free Drink Recipes

a ball canning jar of creamy pina colada mocktail with a clear glass straw in it.
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Ingredients

Instructions

In a blender add the frozen pineapple chunks, coconut cream, pineapple juice, coconut milk and sea salt. Blend until combined and creamy.

Serve immediately.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Pina Colada Mocktail

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 5 minutes
  • Yield: 2 serving 1x
  • Diet: Gluten Free
Print Recipe

Description

This pina colada mocktail is a creamy, tropical non alcoholic drink made with frozen pineapple chunks, rich coconut cream, coconut milk, and pineapple juice that blends together in just 5 minutes. Dairy free, naturally gluten free, and kid friendly, this easy virgin pina colada is the perfect refreshing summer mocktail for pool days, backyard parties, and warm weather entertaining!

Ingredients

Scale

Instructions

In a blender add the frozen pineapple chunks, coconut cream, pineapple juice, coconut milk and sea salt. Blend until combined and creamy.

Serve immediately.

Notes

This smoothie doesn't last well in the refrigerator for later. If you want to prepare ahead of time I would put the coconut cream, pineapple juice, coconut milk and salt into a sealed jar in your fridge so you can simply pour that into your blender and add the frozen pineapple chunks.

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Drinks, Frozen
  • Method: Blender
  • Cuisine: American

If you make this Pina Colada Mocktail I would love to hear what you think! Leave a star rating and a comment below and let me know how you served it.

Don't forget to save this recipe to your Pinterest boards so you can find it again all summer long!

Storage

Store any leftover pina colada mocktail in a sealed jar or airtight container in the refrigerator for up to 24 hours. Keep in mind that the frozen pineapple will thaw as it sits and the drink will separate and lose some of its creamy texture over time, so this mocktail is always best served fresh right out of the blender.

If you want to get ahead, combine the coconut cream, coconut milk, pineapple juice, and salt in a sealed jar and store it in the refrigerator for up to 3 days. When you are ready to serve, simply pour the mixture into the blender, add the frozen pineapple chunks, and blend until creamy.

Top Tip

It is important to use canned coconut cream for this recipe. The mocktail will not have the same flavor or texture without the coconut cream. Simply open the can and spoon out the coconut cream into a measuring cup, then pour the milk into another measuring cup.

You will have extra coconut cream and milk leftover that's perfect in coffee, to make a smoothie or to simply make another pina colada mocktail.

Frequently Asked Questions

Can I make this pina colada mocktail without coconut cream?

Coconut cream is what gives this mocktail its rich and creamy texture so I strongly recommend using it for the best results. If you cannot find coconut cream you can use the thick cream that rises to the top of a full fat canned coconut milk instead. Simply refrigerate the can overnight without shaking it, then open it and scoop the thick cream from the top. Do not use light coconut milk as a substitute as the mocktail will be thin and watery rather than rich and creamy.

Can I use fresh pineapple instead of frozen?

Frozen pineapple is what gives this mocktail its thick, frosty, and creamy texture so it is strongly recommended. If you only have fresh pineapple on hand you can cut it into chunks and freeze it for at least 4 hours before blending. Fresh pineapple blended without freezing first will give you more of a juice than a creamy frozen mocktail.

Can I make this pina colada mocktail ahead of time?

This mocktail is best served fresh right out of the blender for the creamiest texture. However you can prep ahead by combining the coconut cream, coconut milk, pineapple juice, and salt in a sealed jar and storing it in the refrigerator for up to 3 days. When you are ready to serve just pour the mixture into the blender, add the frozen pineapple chunks, and blend until creamy.

Can I make a large batch of this mocktail for a party?

Absolutely! This recipe scales up easily. Simply multiply the ingredients by however many servings you need and blend in batches. For a party I recommend keeping extra frozen pineapple in the freezer and blending fresh batches as needed so the mocktail stays thick and frosty throughout the event.

Is this pina colada mocktail kid friendly?

Yes! This mocktail is completely non alcoholic and kid friendly making it a perfect drink for the whole family. Kids love the sweet tropical pineapple and coconut flavor and it feels like a really special treat on a hot summer day. It is also dairy free and naturally gluten free so it works for a variety of dietary needs.

Can I add anything to this mocktail to change up the flavor?

There are so many fun ways to customize this pina colada mocktail! Add a handful of frozen mango chunks for a tropical twist, a squeeze of fresh lime juice for a little brightness, or a handful of frozen strawberries for a strawberry pina colada version. You can also blend in a scoop of vanilla protein powder to make it a more filling and satisfying drink.

Homemade Blackberry Lemonade

This delicious recipe for homemade blackberry lemonade is the perfect non alcoholic summer drink! You make a blackberry syrup using either regular blackberries or marian berries. The recipe makes a pitcher of refreshing blackberry lemonade that is perfect for a party.

a wide mouth pint jar of homemade blackberry lemonade with a blue glass straw.

Here in the Pacific Northwest there are blackberry bushes everywhere and they are just starting to get ripe. They are one of my favorites summer fruits to bake with and to make the yummy blackberry syrup used in this recipe.

If you are looking for more blackberry recipes you might like my Gluten Free Blackberry Cobbler or my Gluten Free Blackberry Oat Muffins recipes.

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a wide mouth pint jar of homemade blackberry lemonade with a blue glass straw.

Ingredients

Instructions

In a saucepan over medium heat cook the blackberries, sugar and lemon zest until the mixture is warm and bubbling. Be sure to stir the mixture so it doesn't stick to the pan.

Pour the blackberry syrup through a fine mesh strainer to remove the seeds and pulp. Let the syrup cool.

In a pitcher add the cold water, lemon juice, blueberry syrup and ice. Stir to combine.

Serve immediately in tumblers with ice.

Substitutions

  • Frozen Blueberries - you can substitute frozen blueberries or use a mixture of both berries
  • Frozen Raspberries - you can use frozen or fresh raspberries for this recipe
  • Frozen Strawberries - you could also replace the blackberries with strawberries
  • Lime Juice - you can replace the lemon juice with lime juice or use a mixture of both

Supplies

Some tips for straining the blackberry syrup

Once the blackberries, sugar and lemon zest have cooked down the mixture will need to be strained to remove seeds and pulp. I like to use a fine mesh strainer over a batter bowl.

I place the strainer over the bowl and then carefully pour the hot blackberry mixture into the strainer. Using a spoon or spatula I press gently to help separate the juice from the mixture.

After the mixture has been strained I place the warm syrup into the fridge for at least 30 minutes. After it is cooled I continue making my homemade blackberry lemonade.

More Recipes You Might Enjoy

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Homemade Blackberry Lemonade

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This delicious recipe for homemade blackberry lemonade is the perfect non alcoholic summer drink! You make a blackberry syrup using either regular blackberries or marionberries. The recipe makes a pitcher of refreshing blackberry lemonade that is perfect for a party.

Ingredients

Scale

Instructions

In a saucepan over medium heat cook the frozen blackberries, sugar and lemon zest until the mixture is warm and bubbling. Be sure to stir the mixture so it doesn't stick to the pan.

Pour the blackberry mixture through a fine mesh strainer to remove the seeds and pulp. Let the syrup cool.

In a pitcher add the cold water, lemon juice, blackberry syrup and ice. Stir to combine.

Serve immediately in tumblers with ice.

  • Prep Time: 5 minutes
  • Category: Drinks
  • Method: Stove Top
  • Cuisine: Gluten Free

Frequently Asked Questions

Can I use marionberries for this recipe?

Yes! Marionberries are a type of blackberry that is longer in shape and usually a bit larger. Marionberries tend to be very juicy and sweet, so they are absolutely perfect for this recipe.

Storage

You can store this drink in the pitcher or a sealed glass container in the refrigerator for up to a week. If you know you aren't going to serve this recipe immediately you can mix everything together except for the ice. Add the ice right before serving to keep the drinks cold.