This simple berry lemonade uses just three main ingredients (not counting water) and works with almost any berry—fresh or frozen.
Note: originally published in 2020 and updated in 2022 and 2025 with improved instructions and new photos.
Homemade lemonade is a classic summer favorite for cookouts, picnics, and backyard gatherings. Add a fruity twist with this easy berry lemonade: a berry purée blended into fresh lemon juice, sugar, and water for a refreshing, colorful drink.
You can make this recipe with a single type of berry—strawberries, raspberries, blackberries, or blueberries—or any combination. It works equally well with fresh or frozen berries.
Squeeze the day!
If you love lemon-forward recipes, try other lemon favorites like lemon popsicles, lemon orzo with feta, or lemon butter chicken.
Recipe ingredients
Ingredient notes
- Lemons: Use freshly squeezed lemon juice for the best bright, fresh flavor rather than bottled juice.
- Sugar: Regular granulated sugar works well; superfine sugar is an acceptable substitute if you prefer.
- Berries: Any berry or mix of berries is fine. Fresh or frozen (unsweetened) both work.
Equipment
Tools 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 fruit is juicy and beginning to break down.
- Step 3: Puree the cooked berries with an immersion blender, or mash thoroughly with a potato masher.
- Step 4: Pour the berry purée into a fine mesh strainer set over a bowl.
- Step 5: Press the mixture 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: Substitute some or all lemon juice with lime juice for a tangy variation.
- Sparkling berry lemonade: Use chilled sparkling water instead of still water for a fizzy version—add the sparkling water just before serving.
- Berry lemonade cocktail: Replace part of the water with your preferred spirit—vodka or white rum pair nicely—then serve over ice.
Tips and tricks
- This recipe yields about 5 ½–6 cups, depending on how much water you add. Scale the recipe up easily by doubling or tripling the ingredients; you may need to strain in batches for larger volumes.
- Add 2 ½–3 cups cold water to taste. Use less water for a more concentrated flavor—handy if you plan to serve the drink over lots of ice.
- Either an immersion blender or a potato masher will break down the fruit adequately. If you use a masher, pressing the purée through the strainer will extract the remaining juice.
Recipe FAQs
Yes. Make it a few hours ahead so it chills thoroughly in the refrigerator. Stored in a covered container, it 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. It’s especially helpful with less juicy berries like blueberries and makes frozen berries easy to use without thawing first.
Any berry or combination works—strawberries, raspberries, blackberries, or blueberries. The recipe uses 20 ounces (567 g) total; if using mixed frozen berries, that’s about 4 cups.
Related recipes
-
Single Serving Lemonade
-
Fancy Strawberry Mimosas
-
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.
📖 Recipe
Berry Lemonade
Berry lemonade is a fruity twist on classic lemonade and can be made with fresh or frozen berries.
- 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 (about 4–5 large lemons)
- 2 ½ – 3 cups (591–710 ml) cold water, or to taste
Instructions
- Rinse fresh berries and remove strawberry stems if using fresh fruit.
- In a medium saucepan, combine 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 or 8–9 minutes for frozen. Turn off the heat.
- Use an immersion blender to puree the berries, or mash thoroughly with a potato masher.
- Pour the purée into a fine mesh strainer set over a large bowl. Press with a wooden spoon to extract as much juice as possible. You should have about 1 2/3 cups of berry juice.
- Chill the berry juice while you juice the lemons.
- Combine berry juice, lemon juice, and water in a pitcher and stir. Adjust water to taste.
- Refrigerate until chilled. The lemonade will keep covered in the fridge for 3–4 days.
Notes
1. Use any single berry or a mix: strawberries, raspberries, blackberries, or blueberries. For frozen mixed berries, 20 ounces is about 4 cups.
2. Water amount affects concentration: use less water for a stronger flavor, especially if serving over ice; add more water for a milder drink.
3. This recipe yields about 5 ½–6 cups. Double or triple easily—strain in batches if needed.
Nutrition information is an estimate and will vary based on brands and exact ingredient amounts.
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