Black and Blue Lemonade
Jennifer Danter
Made with late-summer blackberries and blueberries, this is a berry good take on traditional old-fashioned lemonade. Makes 8 cups (2 L).
4 lemons
3 cups (750 mL) each blackberries and blueberries
1/2 cup (125 mL) raw sugar or Sucanat
1/4 cup (60 mL) maple syrup
4 cups (1 L) very cold water
Finely grate peel from 1 lemon. Squeeze juice from lemons and strain. You should have about 3/4 cup (180 mL).
Place half the berries in blender. Add half the lemon peel, juice, sugar or Sucanat, syrup, and 1 cup (250 mL) water. Whirl until pur?. Pour through a fine mesh strainer. Using the back of spoon, press down on pulp; discard solids. (It’s laborious, but well worth the effort.) Repeat with remaining berries, lemon peel, juice, sugar, syrup, and 1 cup (250 mL) water.
Pour strained juice into a pitcher and stir in remaining 2 cups (500 mL) water. If lemonade is too thick, thin to taste with more cold water. Serve chilled.
Each 1/2 cup (125 mL) serving contains: 65 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 18 g carbohydrates; 3 g fibre; 2 mg sodium
source: "Superfruits to the Rescue", alive #332, June 2010
