Rating: 4.27 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 11 Ratings

Follow the original cocktail recipe for a single-serving Blackberry-Bourbon Lemonade cocktail, or try our big-batch blackberry lemonade variation to fill a punch bowl and serve 12. Cheers!

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
cook:
20 mins to 25 mins
cool:
20 mins
Servings:
1
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Blackberry-Bourbon Lemonade

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a cocktail shaker combine bourbon, lemon juice, Blackberry-Rosemary Syrup, and ice; shake until chilled, about 30 seconds. Strain into an ice-filled glass. Top with sparkling lemonade. Garnish with 2 or 3 blackberries, if desired.

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Tips

You can also combine bourbon, lemon juice, and sparkling lemonade in an ice filled glass and stir gently. Pour Blackberry-Rosemary Syrup so the dramatic color swirls down into the glass.

Big Batch:

In a punch bowl combine 3 cups of the bourbon, 2/3 cup lemon juice, and one recipe of the Blackberry-Rosemary Syrup. Add 4 cups chilled sparkling lemonade. Garnish with frozen blackberries, if desired. Makes about 12 servings, each 5 oz.

Nutrition Facts (Blackberry-Bourbon Lemonade)

211 calories; total fat 0g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 16mg; potassium 60mg; carbohydrates 17g; fiber 1g; sugar 14g; protein 0g; trans fatty acid 0g; vitamin a 53IU; vitamin c 13mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 10mcg; vitamin b12 0mcg; calcium 8mg; iron 0mg.

Blackberry-Rosemary Syrup

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan combine blackberries, rosemary, water and sugar. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until the blackberries are breaking down and the liquid is syrupy and reduced by about half, mashing blackberries during the last part of cooking time with wooden spoon. Remove from heat; cool. Strain through a fine mesh strainer into a clean jar, pressing the fruit to extract as much of the liquid as you can (you should have about 2/3 cup). Store in refrigerator up to 1 week.

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Reviews

11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1