Sparkling Blackberry Limeade

Tangy and sweet, and fizzy, these homemade limeades fill that craving for something bubbly from a can with a fraction of the sugar and none of the artificial additives.  Practically healthy, right?

As a rule, there is only one circumstance under which I will drink a soda.  And that is when we visit family in California and go to In-N-Out.  A double double, fries, and root beer are my standard order.  And before you go all judgey on me for drinking soda, did you even read the part about In-N-Out?  Sin boldly, I say.

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I have to admit, most sodas are waaaayyy too sweet for my tastes (lookin' at you, Fanta. And Sprite. And...pretty much everything).  But the craving for something fizzy can be strong, you know?  Something that tickles your nose and feels a little indulgent.  And that's what these are--bubbly, and a little bit fancy.  And that bright purpley-pink?  All natural neon food is officially a thing.

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I honestly feel a little bit weird about sharing this "recipe," because once you've made the blackberry syrup, it's largely a matter of taste.  Like yours on the zippy side?  Give it another splash of lime juice.  Want it sweeter?  Go for more blackberry syrup.  If you prefer the flavors stronger, be careful with the amount of soda water you add.  There's no exact science here, just a lot about tasting your way around until it feels right for you.  Heck, if you like a little libation, throw in a splash of your favorite spirit.  That ain't my forte, so I'm not making any recommendations, but you do you girl, you do you.

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Especially if you is bright, sweet, with a little bit of tang.

Sparkling Blackberry Limeade

Recipe by Rebecca Neidhart
Makes 4-6 large sodas
Prep time: 20 minutes

  • 12 oz. blackberries
  • 1/2 cup sugar
  • 1/3 cup water
  • 1 tsp. lemon juice
  • 3-4 tablespoons of lime juice
  • 1 liter of club soda, chilled

In a medium pan, combine the blackberries, sugar, water, and lemon juice and cook over medium/low heat for 15-20 minutes, stirring occasionally and smashing the berries as the soften.

Pour the berry mixture through a sieve into a clean bowl, smashing the blackberries to get as much juice as possible.  Discard the bits of blackberries that are left and return the syrup in the bowl to the saucepan.  Cook the syrup over medium heat for another 10-15 minutes, stirring occasionally, until it has reduced to about 3/4 cup of syrup.  Chill thoroughly before using.

To prepare the limeades, place about 2 tablespoons of the blackberry syrup in the bottom of each glass, then add in lime juice to taste.  I recommend starting with about 1 1/2 tsp., then add about 8 oz. of club soda.  Stir and taste, then add more lime juice to taste.  Add ice or garnishes as desired and serve immediately.