The Ultimate Blackberry Limeade

by Heather on July 18, 2011

There’s just something about summer that makes me crave limeades like no other part of the year.

It’s a throw-back to a simpler time when you could actually sit outside at Sonic and sip said limeade slowly.  Where you didn’t have to drive off and suck it down before the next thing in your day, and where you could eat all of the Sonic ice in the cup afterwards.  Where I could sit on top of the massive freezers after work and chat with my friends into the early morning hours, that trusty limeade next to you the whole time.

 

All of that was only in the past 10 years but it still just seems so long ago.  Excuse me while I listen to Cat Stevens and Simon & Garfunkel and relive the good ol’ days…

Wait, what’s that?  Those aren’t normal artists for someone in their mid-20’s to love?  Pish posh…my parents were musical connoisseurs and my sister and I were raised on it.  Totally normal, and anytime I need to feel close to home I turn on my Simon & Garfunkel radio on Pandora and daydream away.

 

Just thought you should know.  You should do the same thing and your life will be changed, promise.

 

Anyway, back to limeades.  They’re amazing and summery and have just the right amount of sweetness and tartness to make my stomach leap for joy within me.  They quench your thirst and leave you begging for more…and if that’s not a classic drink, then I don’t know what is!

Yesterday I was really craving a cherry limeade from Sonic but decided it was way too hot to actually sit outside and enjoy it the way I wanted to.  So I did the next best thing and made my own at home.

 

But wait, no cherries?!  No problem!  Frozen blackberries saved the day with this one, and I’m so glad that I used them.  I just took the basics in my Ultimate Strawberry Lemonade recipe and went to work!

THE ULTIMATE BLACKBERRY LIMEADE

(makes 2 pint-glass servings with ice)

  • 3/4 cup sugar
  • 3 large limes at room temperature; you can roll them around on a cutting board with some pressure to release the juices
  • 2 cups water
  • 1 cup of blackberries (you could use fresh, but I think the frozen works better here – just make sure you thaw them slightly if using frozen)

In a blender squeeze the limes and add the rest of the lime, rind and all.  Pour in the water and sugar.  Add the blackberries.  Pulse until everything starts to come together and the rind is starting to be processed.  Pour the contents of the blender into a saucepan and heat until the sugar dissolves…no need to boil, you just want the flavors to come together and the sugar crystals to disappear.  Refrigerate for about 1 hour, then strain into glasses loaded with ice.  Enjoy!

Ah, the good ol’ days…I think my evening tonight will consist of some James Taylor (who, I’m sorry to say, I missed on tour in Denver by only a week) and more limeade on the back porch…

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