Mint Blackberry Lemonade
I know I usually do cocktails on Fridays, but this week I wanted to bring you a refreshing beverage that’s alcohol-free! I know, you’re probably wondering what’s wrong with me? Nothing! It’s summer and while I’ll never pass up a fizzy cocktail, a non-alcoholic drink can be just as refreshing and won’t leave you feeling hazy afterward. Better yet, the kids can enjoy them as well, and since it’s made with all fresh ingredients, it’s so much better than soda.
I discovered this delicious Blackberry Mint Lemonade thanks to my friends over at Melissa’s Produce. They invited Ericka Sanchez, from Nibbles & Feasts, to come and talk about her beautiful new book, Aguas Frescasas & Paletas. Living in Southern California, I’ve been hearing about aguas frescas forever, but I’d never tasted any. They’re amazing! Light, bright beverages that are full of fresh fruits and vegetables, they’re a great choice for summer imbibing.
Turns out I didn’t know a lot about aguas frescas. While I knew they were a Mexican specialty, I didn’t realize how much fruit was used. I thought they were just chilled, flavored waters. Turns out aguas frescas are “mixtures of water, sweetener (usually sugar), and seasonal fruit pulp”. They’re usually served chilled, with little or no ice and are a great way to avoid food waste. I mean, let’s be honest, with the heat, that beautiful, fresh fruit you just bought at the farmers market can go bad in the blink of an eye. But instead of tossing it in the compost bin, you can simply cut off the bad parts and blend it up into a delicious drink that’s guaranteed to cool you off. But since it’s hot (we hit triple digits here this week), you’re not just limited to aguas frescas. You can also take that sweet liquid and freeze it for a delicious paletas or popsicle.
Sanchez’s book is easy to follow and absolutely stunning. There are so many interesting flavors and combinations like grapefruit and aloe or strawberries and beets, that I can’t wait to make them all. As a matter of fact, I have some steamed beets and hibiscus from Melissa’s, so I think those will be the next recipes I try. Maybe that’ll be my new summer challenge: make every recipe in Sanchez’s book before school starts. I’ve already started with this sweet/tart Mint Blackberry Lemonade (Limonada de Mora y Menta).
This was an easy agua fresca to throw together, especially since I always have lemons and mint on hand for my cocktails. This time around I used Meyer Lemons since they’re slightly sweeter. Adding the Meyers to the mint and blackberries made for one awesome drink. While the family and I enjoyed the lemonade straight, I could easily see adding a splash of club soda to give it a little sparkle or go one step further and add some gin, vodka or a nice aged rum for a delicious cocktail. However I choose to make them, I know the boys and I are going to have a fruit-filled, aguas frescas summer.
Ingredients
- 1/2 cup sugar
- 5 cups water, divided
- 1-1/2 cups lemon juice
- 3 cups blackberries
- 2 tablespoons fresh mint
Instructions
- Place sugar and 1 cup of water in a small sauce pan over low heat. Stir until the sugar has dissolved. Remove from heat and let cool.
- Combine lemon juice, blackberries and mint in a blender and blend until smooth.
- Pour simple syrup and remaining water into a large pitcher. Stir in the blackberry mixture.
- Pour into cups, garnish with a sprig of mint and serve.
