One of my favorite things to do this time of year, is Mulberry Lemonade. We have SO many mulberries and it’s hard to find more ways to incorporate them, while this abundance is going.
Luckily, we usually still have the very last few lemons on our tree this time of year (or a lot of frozen lemon juice.) Lemon (or lime for that matter) and Mulberry go really well together. Add a little ginger, mint (also growing huge in the garden this time of year) and you have a wonderfully refreshing drink.
Before I share the recipe, a word about the “Mulberry juice.”
In order to get the juice, you can either run the fresh mulberries through a juicer, or you can run them through the blender and use it fruit pulp and all, or you can run it through a blender, then through a cheese cloth to press it all out. You can even use a steam juicer, if that is what you want to do.
I usually run mine through the blender, then press it.
If you are just making a couple of servings, you could even just take the fresh berries and muddle them in a glass.
- 6 cups Mulberries, juiced (See above for ways to obtain the juice.)
- 1 each Lemon, juiced (Or 2 limes, juiced.)
- 2 cups water, or sparkling mineral water (This is also really tasty with fizzy water kefir, ginger kombucha, tepache, etc. – adjust sweetener and ginger to taste.)
- 2-3 slices Ginger, fresh
- 1/4 cup Sweetener of choice (A mild honey works, or sugar, etc. I usually use a few drops of liquid stevia.)
- Crushed ice and fresh mint leaves to serve.
- Extract the Mulberry juice with your method of choice. Either include the slices of ginger in the pressing, or muddle the ginger with the mulberry juice later.
- Remove ginger slices.
- Add the rest of the ingredients and serve. Enjoy!