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Frozen Lemonade with Blackberry Puree
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Williams Sonoma
| A slushy blend of sweetened fresh lemon juice and ice, frozen lemonade has been a popular summer tradition in Rhode Island and Massachusetts since the early 1900s. Over the years, the thirst-quenching beverage has inspired delicious variations. Our version includes blackberries, but you could use strawberries, raspberries or blueberries for equally tasty results. | |
| 1 1/4 cups plus 1 tsp. | fresh lemon juice |
| 1/3 cup | fresh orange juice |
| 3/4 cup plus 2 Tbs. Simple Syrup: | |
| 1 cup | water |
| 1 cup | sugar |
| 1 pint | fresh blackberries, juiced (about 1/3 cup), plus more blackberries for garnish |
| 4 1/2 cups | ice cubes |
| 4 | fresh mint sprigs |
Directions:
In a small bowl, stir together the 1 1/4 cups lemon juice, the orange juice and the 3/4 cup simple syrup. Set aside.
In another small bowl, stir together the blackberry juice, the 1 tsp. lemon juice and the 2 Tbs. simple syrup. Set aside.
Put the ice cubes in a blender and add the lemon juice mixture. Using the ice crush feature of the blender or high speed, blend until smooth.
Put 1 Tbs. of the blackberry puree into each of 4 glasses. Pour in the frozen lemonade, dividing evenly. Garnish each with a mint sprig and a few blackberries. Serve immediately. Serves 4.
For Simple Syrup:
In a small saucepan over medium-high heat, bring the water to a simmer. Add the sugar and stir until it completely dissolves. Remove the pan from the heat and set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate until ready to use. Makes 1 1?2 cups.
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