Makes four 6-ounce servings
This infusion has a light, fresh flavor, best on a summer afternoon. Scrub the lemons with a potato brush or any clean scrub brush to get rid of any preservative wax on their peels. To bruise lemongrass, place the stalks on a cutting board and strike them with the thicker back of the blade of a chef’s knife (not the cutting side of the blade).
3 medium lemons
⅓ cup fresh blackberries
¼ cup granulated white sugar
One 4-inch lemongrass stalk, white and pale green parts only, bruised and roughly chopped
Boiling water
1. Squeeze the juice from 2 of the lemons into a 32- to 34-ounce French press. Cut the remaining lemon into eighths, remove the seeds, and add the wedges to the press, along with the blackberries, sugar, and lemongrass.
2. Fill with boiling water; stir until the sugar dissolves. Set the plunger and lid in place without pressing down. Steep at room temperature for 1 to 1½ hours.
3. Press the plunger down. Pour the infused lemonade over ice in tall glasses.