Washington Huckleberry Lemonade
Fresh lemonade swirled with wild huckleberry syrup for a tart, deep-purple summer drink.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 130 kcal
Equipment
- •Small saucepan
- •Pitcher
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 0
- carbs
- 34
- protein
- 0
- calories
- 130
Instructions
- 1
Add the huckleberries, sugar, and 1 cup water to a saucepan.
- 2
Simmer for 8 to 10 minutes while mashing the berries. Cook until syrupy.
- 3
Pour the syrup through a fine mesh strainer, pressing to get all the liquid out. Let it cool.
- 4
Pour the huckleberry syrup, lemon juice, and cold water into a large pitcher.
- 5
Stir everything together well and taste it. Add more sugar or lemon if needed.
- 6
Chill for at least 1 hour before serving.
- 7
Pour over ice and garnish with a lemon slice.
Chef's tips
Frozen wild huckleberries work just as well as fresh ones and are easier to find out of season. Save a few whole berries to drop into each glass.
Storage
Refrigerate in a covered pitcher for up to 4 days.
Reheating
Serve cold; no reheating needed.
Common mistakes to avoid
- •Skipping the strainer, which leaves seeds and skins in your drink.
- •Adding the lemon juice while the syrup is still hot, which dulls the flavor.
Serving suggestions
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