Refreshing, zingy and just a little flamboyant, the fruity lemonade at Bramble Cafe at Elderslie Farm is a summer favorite. If you like, add a splash of vodka to the glass for a patio cocktail.

Source: Midwest Living


Credit: Blaine Moats

Recipe Summary

15 mins
1 day 1 hr
about 8 cups


Ingredient Checklist


Instructions Checklist
  • Remove 2 tablespoons zest from lemons. In a small saucepan, stir together 2 cups sugar, 1 cup water and the lemon zest. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, until sugar is dissolved. Remove from heat and let cool to room temperature. Cover and chill lemon syrup 24 hours. Strain through a fine-mesh sieve; discard zest.

  • Meanwhile, in a small saucepan, combine blackberries and the remaining 1/2 cup sugar and 2 tablespoons water. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, 15 minutes. Press through a food mill on the finest setting or strain through a fine-mesh sieve; discard pulp. Cover and chill syrup at least 1 hour.

  • Squeeze 1 cup plus 2 tablespoons juice from the zested lemons. In a pitcher, combine lemon juice, the 4 cups water and the lemon syrup. To serve, pour into ice-filled glasses and drizzle with blackberry syrup.

Nutrition Facts

356 calories; carbohydrates 92g; insoluble fiber 3g; sugars 87g; protein 1g; vitamin a 105.5IU; vitamin c 27.8mg; niacin equivalents 0.4mg; folate 21.2mcg; sodium 8mg; potassium 129mg; calcium 24mg; iron 0.4mg.