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Black Elderberry Lemonade

Black elderberry lemonade with fresh lemon juice and deep ruby-red elderberry syrup. Whisked into a bright, tart drink with cold water, then served over ice with mint or lemon slices for a clean, refreshing sipper.
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Prep Time 10 minutes
chill 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Drink
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Black elderberry lemonade
  • 1 cup fresh lemon juice (about 6-8 lemons) Juice fresh lemons; strain to remove seeds.
  • 0.5 cup elderberry syrup Use store-bought or homemade elderberry syrup.
  • 0.33 cup honey or simple syrup Adjust for sweetness to match your preference.
  • 4 cup cold water Add after mixing concentrates for best balance.
  • ice, for serving Fill glasses right before serving.
  • 1 fresh mint or lemon slices, for garnish Use as garnish for aroma and color.

Equipment

  • 1 sheet pan

Method
 

Juice and strain
  1. Juice the lemons and strain the juice to remove any seeds, so the drink stays smooth.
  2. In a large pitcher, whisk together the lemon juice, elderberry syrup, and honey until fully combined and uniform in color.
Mix and chill
  1. Stir in the cold water until evenly mixed, keeping the lemonade bright and well blended.
  2. Taste and adjust sweetness or tartness as desired, then chill the pitcher for at least 1 hour for the most refreshing sip.
Serve
  1. Fill glasses with ice, then pour the lemonade over the top so it stays cold.
  2. Garnish with fresh mint or lemon slices and serve immediately for best flavor.

Notes

Pro tip: chill the pitcher for at least an hour so the lemon flavor and elderberry syrup meld into a smoother, colder sipper. Store in the refrigerator up to 3 days; stir well before serving and add fresh ice. Freezer: no, the texture can dull after thawing. If you want a lower-sugar option, swap the honey/simple syrup for an equal-measure sugar-free sweetener suited for cold drinks.