Blackberry Sage Lemonade

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One of the most popular beverage requests among my family, Blackberry sage lemonade is perfect for the end of summer. Blackberries are plentiful during the late summer months, and sage is usually spouting beautifully in gardens.

The combination may sound a little strange, but the earthiness from the sage pairs perfectly with the bitterness of blackberry and sour from lemons. I prefer making this beverage with simple syrup to help everything blend together evenly.

I strongly suggest baking a double batch of this recipe because it is going to go fast!

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Blackberry Sage Lemonade

Ingredients

Blackberry Sage Lemonade

• 2 1/4 cup lemon juice
• 1 1/4 cup Blackberry Simple Syrup (see below)
• 8 cups of water
• 1/4 cup granulated sugar
• 6 oz blackberries (fresh or frozen)
• 5-6 leaves fresh sage

Blackberry Simple Syrup

• 3 cups of water
• 3 cups granulated sugar
• 1 lemon, zested
• 1/2 cup blackberries

Instructions

Simple Syrup

1. Combine water, sugar, lemon zest, and blackberries into a medium saucepot. You can save the lemon and its juice for the lemonade you’re going to make. Bring mixture to a boil. Reduce the heat to medium-low and continue simmering until the blackberries have started to burst. Turn heat off and let the syrup sit until the syrup is warm to the touch.
2. Using a fine-mesh strainer, strain the syrup to remove blackberry pulp and seeds. Store the syrup in an airtight container for up to 2 weeks.

Lemonade

1. Combine the sugar, 2-3 sage leaves, and 5-7 blackberries in the bottom of a large pitcher. Muddle the ingredients together, using a cocktail muddler or wooden spoon, until the blackberries have started to turn the sugar purple, and stir. Pour in the simple syrup and lemon juice and stir to combine. Once the granulated sugar has dissolved, pour in the water and stir until well blended. Add the remaining whole blackberries and sage to the pitcher and serve the blackberry sage lemonade over ice with a lemon wedge on the side or in the glass.

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