VeganAmerican (Pacific Northwest) cuisine Starters

Oregon Huckleberry Lemonade

Name: Oregon Huckleberry Lemonade
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: American (Pacific Northwest)
Ingredients: 1.5 cups Fresh or frozen huckleberries; 0.75 cup granulated sugar; 5 cups Water; 1 cup Fresh lemon juice; 1 whole lemon Lemon slices; 2 cups Ice

A refreshing non-alcoholic lemonade infused with wild huckleberries foraged from Oregon's mountain forests.

🇺🇸United States· Oregon

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 6
Difficulty: Easy
Calories: 120 kcal

Ingredients

0 of 6 gathered

Servings

Equipment

•Saucepan
•Pitcher

Nutrition

Per serving, approximate

Calories: 120 kcal
fat: 0
carbs: 31
protein: 0
calories: 120

Instructions

1
Put the huckleberries, sugar, and 1 cup of water into a saucepan.
2
Cook over medium heat for 8-10 minutes. Mash the berries gently until a syrup forms.
3
Pour the syrup through a fine mesh strainer into a pitcher. Press to get all the liquid, then throw away the solids.
4
Add the remaining water and fresh lemon juice to the pitcher. Stir well.
5
Taste the lemonade. Adjust the sweetness or tartness to your liking.
6
Chill in the refrigerator for at least 1 hour before serving.
7
Serve over ice with fresh lemon slices.

Chef's tips

Frozen huckleberries work just as well as fresh ones. Taste your syrup and adjust the water if needed, since berry sweetness can vary.

Storage

Refrigerate in a covered pitcher for up to 4 days.

Reheating

Not applicable; served cold.

Common mistakes to avoid

•Skipping the strainer, which leaves seeds and skins floating in the drink.
•Adding lemon juice while the syrup is still boiling hot, which makes the flavor too sharp.