INGREDIENTS 1 cup yellow cornmeal 1 cup flour 1/4 cup…
6 cups of water
1 cup of sugar
5 lemons; plus an extra for garnish
2 cups fresh blackberries
In a large saucepan, bring 2 cups of water and the sugar to a boil. Once sugar is dissolved, remove from heat and allow to cool. Juice the lemons, which should yield about 1 ¼ cups of juice. In a blender, puree lemon juice and washed blackberries; strain puree and discard seeds. Combine sugar water, blackberry puree and 4 cups of water in a pitcher. Serve refrigerated or iced; garnish with lemon wedges and fresh blackberries.
Makes about 6 cups.