Best Berry Lemonade Recipes

RED AND BLUE BERRY LEMONADE SLUSH

Steps:

• In batches, place lemon juice, raspberries, blueberries and sugar in a blender; cover and process until blended. Strain and discard seeds., Transfer to a 2-1/2-qt. freezer container; stir in water. Freeze for 8 hours or overnight., Just before serving, remove from freezer and let stand 45 minutes or until slushy.

JALAPENO BERRY LEMONADE

Steps:

• For the jalapeno-berry syrup: Put the blueberries, raspberries, blackberries, sugar, jalapenos and lemon juice in a saucepan. Bring the mixture to a boil, stirring constantly, and then reduce the heat and simmer until thick, 20 to 25 minutes.
• Strain the mixture through a fine-mesh strainer and press on the fruit with a wooden spoon to get all of the liquid out. Set the berry syrup aside to cool.
• For the simple syrup: Mix the sugar with 6 cups water and stir until the sugar is completely dissolved.
• For the lemonade: Pour the jalapeno-berry syrup and lemon juice into a large vat. Add 6 cups of the simple syrup and 8 cups of cold water and stir to combine. Top up the container with plenty of ice before serving.

TITO'S BERRY LEMONADE

Steps:

• Lightly muddle berries into a glass. Add Tito's Handmade Vodka, lemonade, and ice.
• Stir and garnish with a strawberry or lemon slice.

BERRY BERRY LEMONADE

Steps:

• Place tea bags in a 4-cup glass measuring cup. Add boiling water; steep 3-5 minutes according to taste. Discard tea bags. Cool tea slightly. Place blueberries in a small food processor; process until pureed., In a large pitcher, combine tea and sugar, stirring to dissolve sugar. Stir in cold water, lemonade concentrate, lemon slices and blueberries. Refrigerate until chilled. Serve over ice.

BERRY LEMONADE

Steps:

• To make Vanilla Simple Syrup:
• In a small saucepan, over medium heat combine the sugar, water, vanilla bean seeds, and vanilla pod. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
• Yield: 1 cup

BERRY LEMONADE SANGRIA

Steps:

• Mix wine, berries, vodka, and lemonade concentrate in a large pitcher; chill for flavors to blend, at least 4 hours.

BERRY BLOOM LEMONADE

Steps:

• Heat 3 cups water and sugar in a saucepan over medium-high heat, stirring, until sugar dissolves. Remove from heat and stir in flowers; steep for 10 minutes. Strain; add 1 cup ice and stir until ice melts and mixture is chilled.
• Pour remaining water and lemon juice into a small pitcher.
• To serve, pour about 3/4 cup flower syrup into tall, ice-filled glasses. Top with about 3/4 cup lemon mixture; stir to combine.

BERRY COOLER LEMONADE

Steps:

• In blender, place lemonade, vodka and contents of Yoplait® Frozen Smoothie bag. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping blender to scrape down sides as necessary, until smooth. Pour into glasses.

RED AND BLUE BERRY LEMONADE SLUSH RECIPE

Steps:

• In a blender, combine lemon juice, raspberries, blueberries and sugar. Cover and process until blended. Strain and discard seeds.
• In a 2-1/2 qt. pitcher, combine berry mixture and water. Pour into a freezer container. Cover and freeze 8 hours or overnight.
• Just before serving, remove from the freezer and let stand 45 minutes or until slushy. Yield: 2 quarts.

WATERMELON-BERRY LEMONADE COOLER

Steps:

• Blend ingredients in blender until smooth.
• Serve over ice.

BERRY LEMONADE SLUSH

Steps:

• Empty drink mix into blender container.
• Add remaining ingredients.
• Cover and blend on high speed 10 second.
• Turn off blender and stir with spoon.
• Cover and blend an additional 5 seconds or until smooth, using pulsing action.
• Serve immediately. Store leftover slush in the freezer.

RED BERRY HIBISCUS LEMONADE

Steps:

• In 2-quart saucepan, mix both berries and sugar. Heat over medium heat 6 to 8 minutes, stirring occasionally, until berries release their juices and sugar is dissolved.
• Using immersion blender or in regular blender, puree berry mixture until smooth. Pour mixture through fine mesh strainer set over large bowl; press berries to extract as much puree as possible. Discard solids; set berry syrup aside to cool to room temperature.
• In 4-cup glass measuring cup, combine boiling water and tea bags; let steep 5 minutes. Remove bags; set tea aside to cool.
• In large pitcher, mix lemon juice and water. Add cooled berry syrup and hibiscus tea; stir well to combine. Serve over ice.

BERRY LEMONADE SLUSH

Steps:

• Measure drink mix into cap to 1-qt. line (1/2 cup).
• Blend water, drink mix and berries in blender until smooth. Add ice; blend on high speed until thickened.
• Serve immediately.

BERRY LEMONADE COOLERS

Steps:

• Blend drink mix, 3 cups water and berries in blender until smooth.
• Pour into large pitcher; stir in remaining water. Serve immediately.

WATERMELON-BERRY LEMONADE

Steps:

• Blend ingredients in blender until smooth.
• Serve immediately.

BERRY HARD LEMONADE

Steps:

• In blender, place hard lemonade and contents of Yoplait® Frozen Smoothie bag. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping blender to scrape down sides as necessary, until smooth. Pour into glasses.

MIXED BERRY FROSTY LEMONADE RECIPE BY TASTY

Steps:

• To a blender add the blackberries, blueberries, raspberry sorbet, and lemonade.
• Blend until smooth.
• Serve immediately to drink or freeze for 30 minutes to eat with a spoon.
• Enjoy!

DOUBLE BERRY-SAGE LEMONADE

Steps:

• Muddle berries in 2-qt. plastic or glass pitcher.
• Measure drink mix to 2-qt. line inside cap. Add to pitcher along with the water; stir until mix is dissolved. Add sage leaves.
• Refrigerate 2 hours. Serve over ice.

GINGER-BERRY LEMONADE

Steps:

• In a large saucepan over high heat, combine sugar and ginger with 8 cups water. Bring to a boil, stirring occasionally until sugar dissolves. Boil for 15 minutes.
• Transfer from heat, and let cool for 15 minutes. Strain through a fine sieve, discarding solids, and refrigerate until well chilled.
• Set aside about a third of the berries for garnish. In a blender or food processor, process remaining berries until smooth. Strain puree through a mesh sieve, pressing berries with back of a wooden spoon to extract as much juice as possible. Discard solids.
• In a pitcher, combine ginger syrup, strained berries and lemon juice. Serve over ice, garnished with reserved berries and lemon slices.

WATERMELON BERRY LEMONADE

Steps:

• In blender, combine half of the watermelon, strawberries, and lemonade concentrate. Cover and blend until smooth. Move to a serving container. Repeat with remaining. Add water; chill up to 2 days.
• Serve over ice with watermelon wedges and strawberries.
• Makes 12 servings.
• Make-Ahead.
• Make up to 2 days ahead; cover and refrigerate. To serve, stir and add berries and watermelon wedges.