Ingredients:
For the Blackberry Syrup:
1 to 1 1/2 cups blackberries
1 cup water
3/4 cup sugar
For the Lemonade:
6 to 8 lemons, juiced (approx. 3/4 cup to 1 cup)
5 to 6 cups water
Blackberry Syrup
Optional: Additional 1/4 to 1/2 cup sugar
Directions:
For the Syrup:
Place a small saucepan over medium heat and add in the 1 cup water and 3/4 cup sugar. Stir together and heat until the sugar dissolves completely. Add in the blackberries and stir together. Cook until the mixture just comes to a boil, and then continue to cook, for approximately 5 to 7 minutes, stirring every few minutes, until the blackberries are mostly broken down.
Remove mixture from heat and pour through a fine mesh sieve, with a bowl underneath to catch the syrup. Discard the solids remaining in the sieve. Set aside the syrup and allow it to cool completely.
For the Lemonade:
Pour the lemon juice, blackberry syrup and 5 cups of water together in a pitcher. Stir together and taste. If desired, add additional sugar, 1/4 cup at a time and add up to another cup of water, a little at a time, to taste. (For mine, I added an additional 1/2 cup water and 1/2 cup sugar and maybe just a tad more sugar). Chill for at least 30 minutes and serve.