This easy berry lemonade recipe is made with just three basic ingredients (not counting water). You can use almost any berry—fresh or frozen—for a bright, refreshing drink.
Note: this recipe was originally published in 2020 and updated in 2022 and again in 2025 with improved instructions and new photos.
Homemade lemonade is a summer staple for cookouts, picnics, and backyard gatherings. Turning classic lemonade into berry lemonade is an easy way to add color, flavor, and a fruity twist to a familiar favorite.
A simple berry puree is combined with freshly squeezed lemon juice, sugar, and water to make a naturally flavored, bright beverage. Use a single type of berry or a mix—raspberries, blackberries, strawberries, and blueberries all work well. Frozen berries are fine if fresh aren’t available.
Squeeze the day!
If you love lemons, try other recipes featuring fresh lemon or lemon juice: lemon popsicles, raspberry lemon loaf cake, lemon orzo with feta, or lemon butter chicken.
Recipe ingredients
Ingredient notes
- Lemons: For the best bright citrus flavor, use freshly squeezed lemon juice rather than bottled.
- Sugar: Regular granulated sugar works well. You can substitute superfine sugar if you prefer.
- Berries: Mix or match berries to your taste. Fresh or frozen (unsweetened) both work—frozen mixed berries equal about 4 cups for 20 ounces.
Equipment
In addition to ingredients, you’ll need:
- Fine mesh strainer
- Immersion (stick) blender or potato masher
- Citrus juicer (optional)
Step by step photos
- Step 1: Place the berries and sugar into a medium saucepan.
- Step 2: Cook the berries and sugar until the berries release their juices and begin to break down.
- Step 3: Puree the berries with an immersion blender or mash thoroughly with a potato masher.
- Step 4: Pour the berry mixture into a fine mesh strainer set over a bowl.
- Step 5: Press the puree with a wooden spoon to extract the juice until mostly seeds and pulp remain.
- Step 6: Combine the strained berry juice with freshly squeezed lemon juice in a pitcher, add cold water to taste, and chill before serving.
Substitution ideas
- Berry Limeade: Replace some or all of the lemon juice with lime juice for a different, bright flavor.
- Sparkling berry lemonade: Use chilled sparkling water instead of still water. Add the sparkling water just before serving for extra fizz.
- Berry lemonade cocktail: Swap some of the water for your favorite spirit—vodka or white rum pair nicely—for an adult version served over ice.
Tips and tricks
- This recipe yields about 5½–6 cups depending on how much water you add. It scales easily; double or triple as needed. For large batches, strain the berry puree in batches.
- Adjust water between 2½ and 3 cups to taste. Use less water for a more concentrated flavor, especially if you plan to serve over ice.
- An immersion blender or potato masher works well for breaking down berries. A regular blender is an option but requires more cleanup.
- If using a potato masher and some chunks remain, pressing through the strainer will still extract the juice effectively—blueberries can be especially stubborn.
Recipe FAQs
Yes. Make it a couple of hours ahead to ensure it’s chilled. Stored covered in the fridge, the lemonade keeps 3–4 days. Give it a quick stir before serving.
Cooking helps dissolve the sugar and breaks down the fruit to release and concentrate juices—especially helpful for less juicy berries like blueberries. It also allows you to use frozen berries without thawing first.
Strawberries, raspberries, blackberries, blueberries, or any combination. Use 20 ounces (567 g) total—about 4 cups if using mixed frozen berries.
Related recipes
Single Serving Lemonade-
Fancy Strawberry Mimosas
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Raspberry Blueberry Smoothie
-
Pomegranate Cranberry Punch
If you try this recipe, please leave a star rating or review in the comments—I’d love to hear how it turned out. Follow the author on social media or sign up for the newsletter to get new recipes delivered to your inbox.
📖 Recipe
Berry Lemonade
Berry lemonade is a fruity variation of classic lemonade made with fresh or frozen berries. It’s simple to prepare and perfect for warm weather.
- Author: Kate
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: drinks
- Method: stove top
- Cuisine: American
Ingredients
- 20 ounces (567 g) frozen or fresh berries
- 1 cup (200 g) granulated sugar
- 1 cup (237 ml) freshly squeezed lemon juice (from about 4–5 large lemons)
- 2½–3 cups (591–710 ml) cold water, or to taste
Instructions
- For fresh berries, rinse and hull strawberries if using.
- In a medium saucepan, combine the berries and sugar. If using frozen berries, add about 2 tablespoons of water.
- Cook over medium-high heat, stirring occasionally, until berries are very juicy and softened (about 4–5 minutes for fresh, 8–9 minutes for frozen). Turn off the heat.
- Blend the berries with an immersion blender or mash thoroughly with a potato masher.
- Pour the mixture into a fine mesh strainer over a large bowl. Press with a wooden spoon to extract the juice until mostly seeds and pulp remain. You should have about 1⅔ cups of berry juice.
- Chill the berry juice in the fridge while you juice the lemons.
- Combine the berry juice, lemon juice, and water in a pitcher. Adjust water to taste.
- Refrigerate until cold. Store covered in the fridge for 3–4 days.
Notes
1. Use any berries or a mix: strawberries, raspberries, blackberries, or blueberries. Frozen mixed berries measuring 20 ounces equal roughly 4 cups.
2. Adjust the water quantity to suit taste. Less water yields a more concentrated flavor and stands up better to melting ice.
3. This makes about 5½–6 cups total. Double or triple the recipe for larger batches; you may need to strain in multiple batches.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 174
- Sugar: 38.7 g
- Sodium: 9 mg
- Fat: 0.8 g
- Carbohydrates: 43.2 g
- Fiber: 4.3 g
- Protein: 1.3 g