As a testament to my Barefoot Contessa envy, the first thing I made with the mountain of blackberries was blackberry lemonade. Inspired by Ina, I went out and bought a citrus juicer. I had been squeezing limes by hand for things like guacamole and margaritas and it took F*$%&%ing forever. After seeing the ease at which Ina used her juicer we decided to buy one of our own when we were shopping at Wegmans. Well over 100 lemons, limes, and oranges gave their juice for our happiness and health since we bought it a month ago. So the blackberry lemonade was summer in a glass folks. Sweet, tart, refreshing. The only down side is that pureeing blackberries makes a mess. Be prepared for purple hands.
Blackberry Lemonade
2 cups of lemon juice (about 10 lemons)
4 cups water
½ cup sugar
1 cup picked-over fresh blackberries
With a vegetable peeler remove zest from 4 lemons and squeeze enough juice from these and remaining 6 lemons to measure 2 cups.
In a saucepan boil 1 cup water with sugar, stirring, until sugar is dissolved. Add zest, lemon juice, and remaining 3 cups water and cool.
In a food processor or blender puree blackberries and stir into lemonade. Pour blackberry lemonade through a sieve into a pitcher or other container and chill. I actually don’t have a sieve or Chinois and poured the mixture into a big bowl and skimmed the lemonade with a slotted spoon. Chill the lemonade, covered, at least until cold and up to 2 days or keep it in the freezer until the end of time.
Serve lemonade over ice in tall glass, garnished with lemon slices.
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