Blackberries Three (Slurpy) Ways
Liquify your diet in the summer heat.
It's officially summertime and the living is easy. What better way to enjoy the sultry season than with a thirst-quenching drink? During summer when berries are prolific, I like to make a syrup which I add to drinks. Depending on the mood or time of day, I'll stir a few spoonfuls of the vibrant syrup into icy glasses of Prosecco or sparkling water, or I'll muddle a jigger-full with mint, lime and rum and call it a mojito. The following recipes call for blackberries, but raspberries are a great substitute.
Blackberry Lime Syrup
Makes about 1 cup
- 12 ounces blackberries
- 1/2 cup granulated sugar
- 1/2 cup fresh lime juice
Combine all of the ingredients in a saucepan and bring to a boil. Reduce the heat and simmer until the blackberries begin to dissolve and release their juices, about 10 minutes, stirring occasionally. Cool the mixture, then purée in a food processor. Strain through a fine-meshed sieve and discard the seeds.
- 1 part blackberry syrup
- 3 parts sparkling water, white wine or Proscecco
- Lime wedge and mint leaves for garnish
Fill a wine or cocktail glass with ice. Add the syrup and sparkling water. Stir and garnish with lime and mint.
- 1/2 lime, cut into 4 wedges
- 2 sprigs mint, plus extra leaves for garnish
- 2 tablespoons (1 ounce) blackberry syrup
- Crushed ice
- 1.5 ounces white rum
- Sparkling water
- 1 to 2 blackberries for garnish
Muddle 3 lime wedges, the mint sprigs, and syrup together in a sturdy highball glass. Fill the glass with crushed ice and pour the rum over the ice. Top with sparkling water to taste. Garnish with whole blackberries, the remaining lime wedge, and mint leaves.