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Frozen Lemonade with Blackberry Puree

Frozen Lemonade with Blackberry Puree
A slushy blend of sweetened fresh lemon juice and ice, frozen lemonade has been a popular summer tradition in Rhode Island and Massachusetts since the early 1900s. Over the years, the thirst-quenching beverage has inspired delicious variations. Our version includes blackberries, but you could use strawberries, raspberries or blueberries for equally tasty results.

Ingredients:

  • 1 1/4 cups plus 1 tsp. fresh lemon juice
  • 1/3 cup fresh orange juice
  • 3/4 cup plus 2 Tbs. simple syrup (see related
      recipe at left)
  • 1 pint fresh blackberries, juiced (about 1/3 cup),
      plus more blackberries for garnish
  • 4 1/2 cups ice cubes
  • 4 fresh mint sprigs

Directions:

In a small bowl, stir together the 1 1/4 cups lemon juice, the orange juice and the 3/4 cup simple syrup. Set aside.

In another small bowl, stir together the blackberry juice, the 1 tsp. lemon juice and the 2 Tbs. simple syrup. Set aside.

Put the ice cubes in a blender and add the lemon juice mixture. Using the ice crush feature of the blender or high speed, blend until smooth.

Put 1 Tbs. of the blackberry puree into each of 4 glasses. Pour in the frozen lemonade, dividing evenly. Garnish each with a mint sprig and a few blackberries. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.