Blackberries have antioxidant, kidney-toning, and detoxifying properties while an infusion made from their leaves enhances the anti-inflammatory effects. Serve with ice, or as a warm drink for a sore throat.
SERVES 2
PREP TIME 10 MINS
COOK TIME 0 MINS
Strainer
Blender or Food Processor
| 4 tsp dried blackberry leaves, or 12 fresh leaves |
| 10 oz (300g) blackberries, rinsed |
| 2 lemons, juiced, plus 3 thin slices for decoration |
| 3 tbsp maple syrup |
| 1. To make an infusion with the leaves, boil 300ml (10fl oz) of water, pour over the leaves, and leave to infuse for 10 minutes. Strain the mixture, reserving the liquid to use in the lemonade. Discard the leaves. |
| 2. Place the blackberries in a food processor or blender and blitz to a pulp. If you don’t like the gritty texture of the seeds in your drink, strain the pulp through a colander and collect the smooth juice. |
| 3. Pour the lemon juice, blackberry juice, and 250ml (9fl oz) of the blackberry leaf infusion into a jug, add the maple syrup, and stir well. Pour into large glasses, decorate each with a slice of lemon, and serve. |
| Fat: 1.63 g | Fiber: 16.25 g |
| Iron: 2 mg | Sugar: 52.25 g |
| Calcium: 156.93 mg | Sodium: 9.03 mg |
| Potassium: 688 mg | Calories: 305.58 kcal |
| Protein: 4.42 g | Vitamin A: 652.47 IU |
| Vitamin C: 86.89 g | Carbohydrates: 57.46 g |