Sparkling Mulberry Lemonade Fizz

Name: Mulberry Lemon Fizz
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Yield: 6 servings, about 8 ounces each
Cuisine: International
Ingredients: 2 cups fresh mulberries, about 10 ounces, stems removed and rinsed, or 2 cups thawed frozen mulberries with juices; 1 cup freshly squeezed lemon juice, from 5 to 7 medium lemons; 3/4 cup granulated sugar; 3/4 cup water, for the simple syrup; 1/8 teaspoon fine sea salt; 2 cups cold still water; 3 cups cold sparkling water, unflavored, added just before serving; 2 cups ice, plus additional ice for glasses; 6 thin lemon wheels; 1/3 cup fresh mulberries; 6 small mint sprigs

Imperial June 25, 2026June 25, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings, about 8 ounces each
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 50 minutes, including 30 minutes chilling

Quick Ingredients

2 cups fresh or thawed frozen mulberries, stems removed
3/4 cup granulated sugar
3/4 cup water, for syrup
1 cup freshly squeezed lemon juice, from 5 to 7 lemons
2 cups cold still water
3 cups cold sparkling water
2 cups ice, plus more for serving
Lemon wheels and extra mulberries, for garnish

Do This

1. Simmer 3/4 cup sugar with 3/4 cup water over medium heat for 3 to 5 minutes, just until clear.
2. Cool the simple syrup for 10 minutes.
3. Blend mulberries, lemon juice, and the cooled syrup for 45 to 60 seconds until very smooth.
4. Strain through a fine-mesh sieve for a silky lemonade concentrate.
5. Stir the concentrate with 2 cups cold still water and chill for 30 minutes.
6. Just before serving, add 3 cups cold sparkling water and stir gently.
7. Pour over ice and garnish with lemon wheels and mulberries.

Why You’ll Love This Recipe

Berry-forward and refreshing: Mulberries bring a deep, jammy flavor that makes classic lemonade feel special.
Balanced, not cloying: Fresh lemon juice keeps the drink bright while simple syrup smooths out the tart edges.
Beautiful for entertaining: The finished fizz has a vivid ruby-purple color and looks elegant in tall glasses.
Easy to make ahead: Prepare the mulberry lemonade concentrate in advance, then add sparkling water right before serving.

Grocery List

Produce: Fresh mulberries, lemons, optional fresh mint for garnish
Dairy: None
Pantry: Granulated sugar, still water, sparkling water, ice

Full Ingredients

Mulberry Lemonade Concentrate

2 cups fresh mulberries, about 10 ounces, stems removed and rinsed, or 2 cups thawed frozen mulberries with juices
1 cup freshly squeezed lemon juice, from 5 to 7 medium lemons
3/4 cup granulated sugar
3/4 cup water, for the simple syrup
1/8 teaspoon fine sea salt

To Finish

2 cups cold still water
3 cups cold sparkling water, unflavored, added just before serving
2 cups ice, plus additional ice for glasses

Optional Garnishes

6 thin lemon wheels
1/3 cup fresh mulberries
6 small mint sprigs

Sparkling Mulberry Lemonade Fizz – Closeup

Step-by-Step Instructions

Step 1: Make the simple syrup

Combine 3/4 cup granulated sugar and 3/4 cup water in a small saucepan. Set the pan over medium heat and warm the mixture to a gentle simmer, about 200 to 212 degrees F. Stir often for 3 to 5 minutes, until the sugar is completely dissolved and the syrup looks clear. Do not boil aggressively; a light simmer is all you need.

Step 2: Cool the syrup slightly

Remove the saucepan from the heat and let the syrup cool at room temperature for 10 minutes. It does not need to be fully chilled, but it should no longer be steaming. This helps preserve the bright, fresh flavor of the lemon juice and mulberries when everything is blended.

Step 3: Prepare the mulberries and lemons

Rinse the mulberries gently under cool water and pat them dry with a clean kitchen towel. Remove any firm stems you see. Juice the lemons until you have exactly 1 cup of lemon juice, then strain out seeds and excess pulp. If your lemons are very tart, do not worry; the mulberries and simple syrup will round out the flavor.

Step 4: Blend the fruit concentrate

Add the mulberries, 1 cup lemon juice, the slightly cooled simple syrup, and 1/8 teaspoon fine sea salt to a blender. Blend on high speed for 45 to 60 seconds, until the mixture is rich, smooth, and deeply purple. The small pinch of salt will not make the drink taste salty; it simply sharpens the berry flavor and balances the sweetness.

Step 5: Strain for a smooth finish

Set a fine-mesh sieve over a large pitcher or bowl. Pour the blended mulberry mixture through the sieve, pressing gently with a silicone spatula or the back of a spoon to extract as much liquid as possible. Discard the seeds and thicker pulp left in the sieve. You should have about 2 3/4 to 3 cups of concentrated mulberry lemonade.

Step 6: Dilute and chill the lemonade base

Stir 2 cups cold still water into the strained concentrate. Taste the base at this point. It should be slightly stronger and sweeter than you want the finished drink to be, because the ice and sparkling water will mellow it out. Refrigerate the pitcher for 30 minutes, or until thoroughly cold.

Step 7: Add sparkling water just before serving

Right before serving, add 3 cups cold sparkling water to the chilled mulberry lemonade base. Stir very gently with a long spoon, using only 2 to 3 slow turns, so you keep as much fizz as possible. Avoid shaking or vigorous stirring, which will flatten the drink.

Step 8: Serve over ice

Fill 6 tall glasses with ice. Pour the Mulberry Lemon Fizz evenly into the glasses, giving each serving about 8 ounces. Garnish with lemon wheels, a few fresh mulberries, and mint sprigs if you like. Serve immediately while the drink is cold, bright, and bubbly.

Pro Tips

Use cold sparkling water: The colder it is, the better it holds carbonation and the more refreshing the finished drink tastes.
Adjust sweetness after straining: If your mulberries are very tart, stir in 1 to 2 tablespoons additional simple syrup before adding the sparkling water.
Strain patiently: Mulberries contain tiny seeds, so pressing the puree through a fine-mesh sieve gives the drink a smoother, more polished texture.
Add bubbles last: Sparkling water should always go in just before serving to keep the fizz lively.
Use fresh lemon juice: Bottled lemon juice tastes flatter and can make the drink overly sharp.

Variations

Mulberry Mint Lemon Fizz: Muddle 8 to 10 fresh mint leaves in the pitcher with the chilled lemonade base before adding sparkling water, then strain or leave the mint in for a garden-fresh flavor.
Ginger Mulberry Fizz: Replace 1 cup of the sparkling water with 1 cup cold ginger beer for a spicier, sweeter version.
Less Sweet Sparkler: Reduce the sugar to 1/2 cup and keep the syrup water at 3/4 cup. This creates a brighter, more tart drink with a lighter finish.

Storage & Make-Ahead

The strained mulberry lemonade base can be made up to 3 days ahead and stored in a covered pitcher or jar in the refrigerator at 40 degrees F or colder. Stir well before using, as natural fruit solids may settle. For the best fizz, do not add sparkling water until just before serving. Once sparkling water is added, the drink is best enjoyed within 1 hour. Leftover finished fizz can be refrigerated for up to 24 hours, but it will lose most of its carbonation.

Nutrition (per serving)