[Photo Credit: Jeeno_29]

Most folks find that their summer days here in McCall are filled with all kinds of outdoor recreation, from morning mountain biking to afternoon hikes, and certainly a few long days on out the famous waters of Payette Lake. Between the blaring sun and often exhausting activities, you’ll probably find that a refreshing way to cool down is a welcome necessity. Our chef has shared with us his delicious, sure-fire way to beat the summer heat: Huckleberry Lemonade.

It’s hard to imagine a summer without lemonade. You’re likely to find it at every pool party, barbeque and picnic all season long but our chef has given his version a true McCall twist with the addition of huckleberries. For those who may be unfamiliar, a huckleberry is rather similar to a blueberry in look and taste but, in our humble opinion, are a whole lot better! They range from tart to sweet depending on their variety and ripeness and, as the state fruit of Idaho, are sure to make any dish feel like a Gem State favorite.

Huckleberry Lemonade


1 1/3 cup Lemon Juice

1 cup Simple Syrup

1 cup Water

1/3 cup Huckleberries

1 Lemon, sliced

1 Lime, sliced



1. Combine lemon juice, simple syrup, water and huckleberries in a blender or food processesor and puree.

2. Add lemons, limes and stir.

3. Add as much ice as you desire, cover and refrigerate for at least 1 hour before serving. Add a few whole, frozen huckleberries when serving for a pop of color and way to keep your drink cooler, longer.

Cheers to summer fun!