Ingredients
Equipment
Method
Step-by-Step Instructions
- Juice 4 to 6 whole lemons to get about 1 cup of juice. In a saucepan, heat 1 cup of water and dissolve ½ cup of honey. Add lemon juice and fill with 3 to 4 cups of cold water.
- In a cocktail shaker, muddle a mix of 3 to 5 frozen blueberries, blackberries, and raspberries with a mint sprig for about 30 seconds.
- Pour 4 ounces of the honey lemonade over the muddled berries. If adding vodka, include 2 ounces. Shake for about 15 seconds.
- Fill a tall glass with ice and strain the berry mixture over it. Top with 4 ounces of chilled 7UP.
- Garnish the glass with additional berries and a mint sprig. Serve immediately.
Nutrition
Notes
For a larger batch, multiply the quantities and prepare in a pitcher. Leftover lemonade can be stored in the fridge for up to 7 days.
