I love icy cold lemonade on a hot summer’s day. It’s so refreshing and can perk up any picnic menu. The only thing better than fresh lemonade (which, by the way is SO much better than the canned frozen stuff or even the jugs/cartons found in the refrigerated section of most grocery stores) is fresh lemonade with berries! Muddling (gently squashing) the berries releases some of their flavour into the lemonade without overpowering it.
I always serve this with a spoon so people can scoop out the fruit at the bottom of the glass and enjoy it. It’s a great idea to keep a jar of simple syrup on hand in the fridge (you can store it for a couple of months) so you can mix up a glass or a pitcher of lemonade whenever the mood strikes. If you’re planning to take the lemonade on a picnic, you can skip trying to stuff a bulky container in your cooler by freezing the freshly squeezed lemon juice in cubes the night before. Combine the appropriate amount of lemon juice cubes with the simple syrup, water, and berry blend in a vessel with a tight lid and let the lemon cubes thaw en route. Be sure to give the mixture a good stir before serving.
Make the syrup by combining the water and sugar in a small saucepan. Bring to a boil over medium heat and stir until sugar is dissolved.
Transfer syrup to a heatproof jar; cover and refrigerate until chilled.
To prepare one glass of lemonade, combine 3 tbsp of the syrup and the lemon juice in a glass. Add the berries and muddle or crush them slightly with a wooden spoon.
Add the water and lemon slices and stir gently.
Add ice to fill the glass and serve immediately.
If making a pitcher, follow the same process but use greater quantities of the ingredients, in the same proportions.