Summertime demands fruit juice, but forget that store-bought stuff! You can easily make Blackberry Lemon Lime Punch at home with no chemicals or fake flavours!
I have to confess that I have been on a juice-making spree this year. This punch is the third recipe I’ve posted over the last month or so that uses very similar ingredients, but has very distinct and different flavours.
The blackberries were a great addition to the punch. Since most blackberries are not very sweet or tart, they will help to balance out the bitterness from the whole cup of freshly squeezed citrus in this drink. And, look at that colour too!
The key to getting this recipe just right is the part where you have to get every drop of juice out of those blackberries. But, it’s not hard. I’ll walk you through it!
HOW TO “JUICE” BLACKBERRIES
As indicated in the recipe card below, the best way to get the juice out of the blackberries is to steep the blackberries in hot water. To do this, add the blackberries and one cup of the water into a sauce pan and bring it to a low boil.
Once the water comes to a boil, turn off the heat and and use a potato masher (or even a large fork) to mash the berries into the hot water. Set it aside and let it steep.
Don’t be afraid to really get in there! Mashed the blackberries as much as possible. The smaller you break down the berries, the more juice and flavour you will extract from them.
Once the steeped blackberries have cooled enough to work with, you have two options. In the recipe card below, I indicated that you should transfer the whole lot into a fine mesh sieve with a bowl underneath to catch the juice. Pushing onto the mushed berries with a rubber spatula will help get the juice through the sieve, leaving behind the pulp.
Alternatively, you could line a bowl with a few layers of cheesecloth, leaving lots of overhang. Pour the berry mixture into the bowl. Gather up the sides of the cheesecloth and twist to form a seal/knot. Next, squeeze all of the juice out and discard the pulp.
CAN’T I LEAVE THE PULP IN?
Yes, you most certainly can! I could never do that, because I have an issue with texture. I can’t even drink orange juice if it isn’t pulp-free. And, don’t get me started on bubble tea!
If you’re okay with pulp from the steeped blackberries, then go right ahead and skip the straining part completely. In fact, I think it would look quite nice stirred through the punch!
STORING AND SERVING
If you’re serving the Blackberry Lemon Lime Punch right away, fill the pitcher up with ice and toss in some slices of lime and lemon for garnish. If you’re serving the punch later, don’t add the ice or the citrus slices. The ice will water down the juice. And the citrus will increase the tartness.
I also find that if lime slices, particularly, are left in pitcher too long, then the pith leaves a bitter taste. The pith is the white part found under that beautiful green skin. Nobody wants that!
The best results can be achieved by ensuring once all of the liquids are stirred together, they are refrigerated until cold. Enjoy!
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Blackberry Lemon Lime Punch
- 1 cup blackberries
- 6 cups water
- 1 cup sugar
- 1/2 cup lemon juice (3-4 lemons)
- 1/2 cup lime juice (5-6 limes)
- Add the blackberries to a saucepan along with one cup of the water. Over medium heat, bring the berries to a boil, stirring often. Once the water is boiling, turn off the heat and use a potato masher to mash the blackberries completely. Allow the berry mixture to rest while you prepare the rest of the recipe.
- Add another cup of the water and the sugar to another saucepan. Over medium-low heat, continuously stir with a whisk until the sugar is completely dissolved. The result is a simple syrup.
- Remove saucepan from heat. Pour the simple syrup into a large pitcher and refrigerate until cooled – about 30 minutes.
- In the meantime, juice the lemons and limes, reserving 1 cup of juice from each. (If you want sliced lemons and limes as a garnish, you may need an extra one or two of each.) Set the juice aside.
- Once the blackberry mixture has cooled, pour it into a fine sieve that has a bowl underneath to catch the juice. Use a rubber spatula to press the juice out of the berries as much as possible. Discard the berry pulp.
- Once the simple syrup has cooled, add 4 cups of cold water to the pitcher and stir to combine.
- Pour in the lemon juice, lime juice, and blackberry juice. Stir to combine. Add ice and garnish. Serve immediately.
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