📖 Instructions

1. Prepare the Blackberry Sage Syrup: In a medium saucepan, combine 1 cup of fresh blackberries, 1/2 cup of water, and 1/2 cup of granulated sugar. Add 4-5 fresh sage leaves. I like to gently bruise the sage leaves to release their aroma.
2. Simmer the Mixture: Bring the mixture to a gentle simmer over medium heat. Stir occasionally to dissolve the sugar. Let it simmer for about 10-15 minutes, or until the blackberries have softened and released their juice. The mixture should thicken slightly.
3. Strain the Syrup: Remove the saucepan from the heat. Strain the syrup through a fine-mesh sieve into a heatproof bowl or jar. Discard the solids (blackberry pulp and sage leaves). Let the syrup cool completely. It’ll thicken further as it cools. I usually pop it into the fridge to speed things up. Sometimes I don't strain it, depends on my mood really.
4. Juice the Lemons: While the syrup is cooling, juice about 6-8 lemons to get 1 cup of fresh lemon juice. Freshly squeezed lemon juice is really key here; bottled juice just doesn’t have the same vibrant flavor. This might be the only tedious part of the recipe, but the work is worth it. I tend to roll the lemons on the counter a few times before cutting into them so they are easier to juice.
5. Combine Ingredients: In a large pitcher, combine the cooled blackberry sage syrup and the fresh lemon juice.
6. Add Water and Taste: Add 4 cups of cold water to the pitcher. Stir well to combine. Taste the lemonade and adjust sweetness or tartness as needed. If it’s too tart, add a little more syrup or sugar. If it’s too sweet, add a splash more lemon juice. Its all about getting the balance YOU like! What does this mean for you?
7. Chill and Serve: Refrigerate the lemonade for at least 30 minutes to allow the flavors to meld. Serve over ice with a few fresh blackberries, lemon slices, and a sprig of sage for garnish. This makes it look super fancy!