Sweet and Tart Blackberry Lemonade

Roll room temperature lemons on a cutting board to prepare them for juicing. Cut lemons in half and juice, using a citrus juicer or a fork (I place a mesh strainer over a liquid measuring cup to catch all of the unwanted seeds). This should yield about ¾ to 1 cup of lemon juice.

In a large pitcher, combine lemon juice, agave nectar and cold water to taste (adjust portions to your liking).

Rinse fresh blackberries. Set aside a handful to be used for garnish. Place remaining blackberries in a fine mesh strainer over the lemonade mixture. Using a fork, muddle blackberries, pressing juice into the pitcher and catching seeds in strainer. Add ice cubes and refrigerate for 30 minutes

Serve with whole blackberries as garnish. See related blog link for more photos.