Blackberry Limeade

This blackberry limeade is a stunning jeweled-toned refresher, perfect for summer, from the cookbook Screen Doors and Sweet Tea by Martha Hall Foose.

Blackberry Limeade

I was waiting for the perfect day to give this blackberry limeade recipe a try. I’ve spent countless afternoons sitting in parks, bundled in blankets, shivering my way through foggy summer San Francisco afternoons. I’d whine to Wayne that we should move somewhere with a proper summer (and we eventually did)! But, at the time, visions of my hand wrapped around a frosty glass of a jeweled-toned refresher like this one occupied a disproportionate amount of my time. It took a rare day with temperatures roaring past 90 degrees in San Francisco for me to take full advantage. I got my perfect summer day, and with a bit of help from Martha Hall Foose, the ideal beverage to accompany it. The recipe is from Martha’s eloquently written cookbook, Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook.

blackberry limeade in a glass with ice cubes

Screen Doors and Sweet Tea

Cookbooks writers and enthusiasts listen up - Martha is a master of the head note. Hers are some of the most alluring, informative, and transporting lead-ins to recipes I've read. This one precedes the recipe for Cantaloupe Daiquiris:

“The hottest I have ever been in my life was at 5:45 P.M., on August 29, 1998, on the no. 923 St. Charles Avenue streetcar in New Orleans. I had been working down in the French Quarter as a pastry chef for Susan Spicer's Bayona. Some days the unique commute felt like the scene in a movie. After rattling down the boulevards, and immediately upon entering our uptown digs, I stripped down and stood in the shower with only cold water running. I could almost hear the sizzle on contact. I really felt as if I had been braised.

The courtyards of New Orleans offer a haven from the heat. Shaded and mossy, planted with sweet-smelling Confederate Jasmine, they're like Mrs. Venable's arboretum in Suddenly Last Summer. She had her trusty secretary deliver a daiquiri every day at five. The musky sweetness of the melon, married to the brightness of the basil and mint, suspended in an icy slurry, will cool an afternoon down to the slow simmer of twilight.”

I'd be willing to bet you'd like to try that recipe as well. And that's how it goes with this book - the author skillfully unveiling glimpses of her life (and love) of the South through a lovely collection of recipes.

blackberry limeade in a glass with ice cubes

The Recipe: Blackberry Limeade

There are many things to love about this blackberry limeade recipe. You combine freshly squeezed berry juice with a lime and cardamom infused syrup. Ginger ale is used as a mixer. And, if you ask me, the secret ingredient is the use of raw sugar or grated palm sugar. It lends deep, complex level of sweetness that you just don't get with white sugar and bridges the blackberries, lime, and cardamom wonderfully. You can serve it over ice, or blended with a wedge of lime. So refreshing!

Blackberry Limeade: Variations

I’ve listed a number of variations in the head notes. A blended version of this is nice. You can also swap out the ginger ale for other carbonated beverages or sparkling water. A splash of the syrup topped off with Prosecco is another way to go. If you don’t have access to key limes, experiment with a 50/50 blend of lime juice and orange juice. Or lime juice and lemon juice - you can play around to taste. I've also had it on my list to do a cherry juice variation earlier in the summer! You might also do a version with this special homemade blackberry syrup. A little feisty!

Summer Drink Ideas

More Summer Fruit Recipes

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Blackberry Limeade

5 from 1 vote

Martha's recipe calls for ginger ale as the mixer (delicious!). I don't drink much soda of any sort - it's just too sweet for me, so I did a second batch with sparkling water as the mixer. It's a great alternative for those of you avoiding soft drinks. For some it might make sense to keep the components separate (instead of combining everything in one pitcher - making it easy to mix each drink to order. This way each person can control their own level of flavor/sweetness. Martha also includes a side bar of helpful notes related to this recipe - berries can be pulsed *briefly* in a food processor and strained. But careful not to blend the berry seeds - it's not good.

Other things - you can freeze blackberries in ice cubes for a nice accessory to the drink. The sugar syrup can be transferred to a metal mixing bowl set in a bowl of ice to cool it down quickly. And for a wonderful frozen cocktail, puree ice and a jigger of gin with the blackberry-lime mixture in a blender.

  • 4 cups fresh blackberries, or unsweetened frozen blackberries, thawed, plus extra for serving
  • 1 cup turbinado sugar, natural cane sugar, or grated palm sugar
  • 1 kaffir lime leaf, crushed, or 1 tablespoon grated lime zest
  • 1 green cardamom pod, lightly crushed
  • 1/2 cup fresh Key lime juice (about 8 -12 limes)
  • Thin lime slices, for serving
  • 2 cups ginger ale (hs note: or sparkling water)
  • Ice cubes
  1. Lay a doubled piece of cheesecloth on a nonporous work area. (As the berries will stain a wide array of cutting surfaces and clothes, this may be best done outside or over newspaper and wearing an apron or smock.) Place the blackberries on top of the cheesecloth and gather into a bundle like a hobo sack. Hold the sack of berries over a glass, stainless steel, plastic, or ceramic bowl. Twist the top of the sack to squeeze the juice from the berries into the receptacle. (This will yield about 1 cup very strong, tart, dark juice.) Refrigerate the juice until needed; discard the purple mash.
  2. In a small saucepan, combine the sugar, 1 cup water, the lime leaf, and the cardamom pod. bring to a boil. Simmer over low heat for 10 minutes, or until the mixture is reduced to a thin syrup. Remove the lime leaf and cardamom. Allow the sugar syrup to cool and then chill it.
  3. In a 1-quart pitcher, combine the blackberry juice, sugar syrup, and lime juice. Stir to combine and then refrigerate until cold.
  4. To serve, stir the ginger ale (or water) into the pitcher, fill glasses with ice, and pour in the blackberry limeade. Serve with slices of lime.

Serves 8.

Excerpted with permission from Screen Doors and Sweet Tea by Martha Hall Foose (Clarkson Potter, a division of Random House, Inc. 2008)

Prep Time
10 mins
Total Time
10 mins
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Berries hand-twist-pressed through cloth… genius… The three of us went Strawberry picking at a local farm last weekend (a must-do in the Southern Willamette Valley)… we couldn’t resist trying this with the classic pairing… So we did strawberry lemonade, and infused with jasmine according to your process… After swashing up the batch, we couldn’t resist icing up a quart in the shaker with some agave tequila… and wazoo… It was patio night.
When berries turn later in the summer, we’ll color inside the lines!
Thanks as always.

Tom Marsh

this is perfect for a hot summer in the inland empire!!


I’ve had many “ades” mixed with berry-raspberry lemonade, strawberry lemonade, but never blackberry limeade.
I buy bags of limes every other week at the store to make personal size limeades-squeezing half a lime into a glass of water, adding some raw cane sugar and tada!


Looks like a yummy and refreshing drink. I will have to try it.


This was divine! We have a bumper crop of blackberries from the big patch in our back yard, and my 8 year old son thought sqeezing the blackberries was the funnest thing ever!
I, too, took the sugar down a bit. I didn’t have kaffir lime leaves, so used a mint leaf instead, which worked nicely. Also used seltzer instead of ginger ale.
Am going out picking more blackberries now!


Nothing could take place of homemade fruit juice. I just made lemonade and it was delicious.


Yum! We have a huge thicket of blackberries in our backyard and always make blackberry lemonade in the summer. Can’t wait to try this with my homegrown berries!


This looks so beautiful and delicious. Nothing could be more quenching on a hot day…

The Spotted Apron

I love the use of cardamom in this recipe. And who knew blackberries could make limeade so sexy!? I love it!

Joy the Baker

I’m so excited to try this! I have a stock of key limes that have been sitting in my fridge since our beach outing last weekend. This’ll be the perfect conclusion to my key lime exploration. Thanks for always having great, healthy recipes!


it looks so good! but tastes only okay. it’s a lot of work to get blackberry juice via the cheesecloth method. it took three 6 oz packages to get 3/4 cup. i’d definitely suggest other methods. in the end, it’s extremely sweet, even with sparkling water instead of ginger ale. i’d suggest cutting the sugar down to 3/4 cup or possibly even 1/2 cup. i’d put a couple of cardamom pods in, too, to bring out this more interesting dynamic.
HS: I’ll add a little mention in the sidebar -for some it might make sense to keep the components separate – making it easy to mix each drink to order. That way each person can control their own level of flavor/sweetness.


As a Northerner committed to learning to cook Southern for a year this book is on my shelf with the other great Southern cooks ( Edna Lewis, Scott Peacock, James Villas etc.) Glad to see your lovely post on Martha’s book.


Your suggestions for the mixer sound delicious. I am not much of a soda person either.


I am looking forward to trying this. I love the sound of the cookbook and of her descriptions. I like being able to picture that world as I drink my limeade.


Sounds like a good Louisiana drink! I can’t wait to try it! It is hot as ever here in Louisiana. Thanks for sharing. I will want some by this evening when it is 90…:-)

Jazzed out

The kaffir lime and cardamom sound amazing in this. but it seems like a lot of sugar. Do you think it could be reduced, perhaps even by half?

Erin @ The Skinny Gourmet

Our blackberries were on earlier this month in the Low Country. This recipe would be perfect with a fresh Halibit fillet, some fresh snap beans wild rice and for the last course a scoop of Ice cream with some fresh berries on top:) I have gained a greater appreciation for Limeaide since moving from the west to the southeast!


healthy and yummy!
it must be delicious~
love it!

YOYO's Cooking

This recipe sounds wonderful. I think this warm Seattle day calls for a drink like this.


this looks … amazing! and now i am longing for a tall, cool glass …


What a great recipe – will be very refreshing in my world where it has been about 111 outside (in the shade ;)). I wonder how it would taste with a splash of Vodka added to it. Hmm sounds like a must try for this weekend.
Cheers and Thank You – Cathy

Cathy C

I make a drink similar to this that you might enjoy. Since I moved to WA from FL I have been freezing excess berries. Once you thaw them (when you really want a summer drink in midwinter) the juice just falls out of them, they are very easy to squeeze. Personally I don’t think I ever add sugar to anything I do with them though, they are so sweet as it is.


it’s crazy that you post this today because i was just thinking about what i’m going to do with the 10 baskets of berries i bought at the farmers market yesterday. and i LOVE cardamom and limes! this is perfect for a hot sacramento evening!


Erika–I have used agave nectar in lemonade and some other homemade fruit concoctions lately, with nice results. It’s such a mellow kind of sweet that dissolves easily in other liquids, particularly if you like to control the sweetness.
Indeed, nyc has been socked with August-like temps/humidity lately, so this is perfectly timed, Heidi!


That looks so refreshing! I bet that it would be great with stevia as well. I don’t like stevia in most things, but it works great with limes or lemons, for some reason.

Kimi @ The Nourishing Gourmet

Can anyone say 4th of July? I was just wondering what drink I should make. This sounds perfect! Though knowing my family, I bet it’ll end up with some Grey Goose in it before the fireworks start!


What a delicious beverage. I love limeade; I made a version with fresh ginger that got us through last summer’s heat.
Thanks for sharing Martha’s cookbook with us! Another beautiful cookbook is Frank Stitt’s Southern Table. Southern recipes can be heavy on the fat, but also very satisfying. Having grown up in Louisiana, I miss foods like mirliton casserole, my grandmother’s butter beans, and of course, boiled crawfish. Of course, it’s great to have some super food alternatives, too!


Boy would that be freshing here in Mesa, AZ! Ever been to AZ during the sizzling heat? The freshest berries we get here are actually strawberries, but nothing like the ones you can get in CA at the markets right off the road. As for raspberries and blackberries, mold starts to appear right there in the grocery store. I returned my high priced moldy berries pronto.


This does sound really good! I think I might try your recipe with the different spices. I live in south Louisiana, and work in Metairie (a suburb of New Orleans); we have been picking blackberries in the back yard for the last 3 or 4 weeks. I have a big stash growing in the freezer. At the end of May, they had the strawberry festival nearby, and my husband was able to get a whole flat of LA strawberries for $10 on the roadside. We made jam, we made popsicles, some with blackberries, some without.
My favorite, however, was to take the leftover “popsicle” mix (blackberry & strawberry), and pour it into the small ice cube trays, and pop those fruity ice cubes into white wine spritzers. Delicious!


This sounds like it would go wonderfully with various Indian cuisines. We’ll have to try this with grated jaggery — though, blackberries being both scarce and expensive, we may try substituting tamarind. (Tamarind, ginger, and jaggery would also make a wonderful drink, I’m thinking!)
HS: sounds great! Please report back if you give that combo a try 🙂


Lovely twist to a classic recipe Heidi! I’ve tried it with easpberries, but blackberry!! interesting:)


I drink blackberry iced tea all the time, but now I’m going to have to try blackberry limeade! Love the photo of the squeezed limes.


This, plus some tequila, is very close to a Blackberry Mint Margarita that I have made from a Hungry Cat recipe. I was already thinking about making it again and I think this has sealed the deal!

Alice Q.

Wow, this looks great. I wish I had this recipe over the weekend when it was 112 degrees!


oh that looks so so refreshing, i’ve been craving lemonade since it got hot I can’t wait to try this it sounds even better than regular old lemonaide


I got thirsty just reading the title!

Michelle @ What Does Your Body Good?

Ooh, this limeade looks wonderful! But personally, I’m more intrigued by the cantaloupe martini with basil and mint. Sounds perfect!


I love the gorgeous scarlet color of the drink — that alone is a strong selling point. It sounds like a lot of work though — perhaps I’ll make it up in batches. I’m definitely lean toward the non-sweet camp as drinks go, so I’ll be using sparkling water, and I may see if I can get away with less raw sugar too — we’ll see. Looks very refreshing and invigorating, perfect for the kind of humid days we get here.

Becky And The Beanstock

My my, this sounds just incredible. I’ve still got another month or so here in northern California until blackberry season and hot weather. I can’t wait to try it.


HOORAY!!! It’s so nice to see that key limes are finally getting the credit that they deserve as being extremely versatile for more things than just Key Lime Pie (not that pie is bad)!!! We use these a lot in South American food/drink, and I get very creative with the beautiful, crisp flavor these little beauties can give. I cannot WAIT to try this limeade… seems like the flavors would go perfectly together. Try using key lime juice in your guacamole & other dips; gives a much better flavor than plain old limes. I use it for no-bake cheesecakes, dressings, you name it!
Great recipe, Heidi!


I believe this would be a wonderful mixed drink as well. Perhaps some cachaça rum would turn this into an incredible blackberry caipirinha.


Hi – Just reading the description and recipe for the mixer, I KNOW I’ll love this. Almost made me feel like I’ve actually tasted it, even. Must try when/if I find blackberries.. (one of the hardest berries to find in Japan!). Thanks for sharing as always, and hope you are still blessed with the proper summer weather.


This sounds wonderful, but sweet. I tend to love slightly tart citrusy drinks because all that sweetness seems to only make me more thirsty. I wonder how much sugar a tart version of this would need?

Sue B.

THIS is what a breastfeeding mother needs. OH! I’m so thirsty.
First I shall nurse and then I shall make this delectable drink.


I wish I had been online this weekend and seen your post. Geneva went from feeling like London in October, to a scorching, humid 90° greenhouse without a breeze, in one day – needless to say our fans have been working overtime! This drink would have been just the thing. Have you tried replacing the sugar with agave syrup and if yes does it work well with the recipe?

Erika of Sweet Pea blog

I have to get this cookbook. If you live in Louisiana you can never have too many cold drink recipes.
We also drink hot Dr Pepper with a slice of lemon in the winter.


This sounds like a beautiful drink Heidi. It’s starting to (finally) get a little warmer in London now and I could just sink one of these! I think I would be tempted to put some alcohol in there though, what does that say about me?!


Looks perfect for a baby shower I will be hosting this summer. Love the color


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