Blackberry Gin Spritz
Blackberry syrup (or any fruit syrup) can be whipped together in a pinch and is a great way to use up ugly fruits. This thick blackberry syrup pairs well with floral-forward gin, but feel free to use it with just the seltzer, lemon juice, and mint for a refreshing afternoon mocktail. (Photosource: Liz Rotz)
| Yield: 1 1/2 cups syrup | Time: 30 minutes |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
For the syrup:
1. Place berries, sugar, water, and lemon juice in a medium-size saucepan and bring to a simmer over medium heat.
2. Gently prod the berries to break them down. Boil for 10 minutes.
3. Strain through a mesh strainer to get rid of seeds.
For the cocktails:
1. Place mint at the bottom of a highball glass and gently crush the leaves. Add ice.
2. Pour in blackberry syrup, lemon juice, and gin.
3. Top with seltzer to fill the glass. Stir and serve.
For the syrup:
3 cups blackberries
¾ cup sugar
¾ cup water
3 T lemon juice
For the cocktails (per glass):
1 T chopped mint leaves
1 oz blackberry syrup
¾ oz lemon juice
2 oz gin
Plain seltzer