Blackberry Lemonade

Thursday, July 29, 2010

Makes: 1 drink

2 ounces Blackberry-Lemon Syrup (recipe follows)
4 ounces chilled soda water
Lemon wheel for garnishing
Fresh blackberries for garnishing

Fill a tall glass with ice. Measure in the syrup and soda water. Stir. Garnish with a lemon wheel and a few fresh blackberries.

Blackberry-Lemon Syrup Ingredients
1 cup water
1/2 cup sugar
1/2 cup fresh blackberries, or substitute frozen
1 tablespoon thinly sliced lemon zest (see Note)
1 cup fresh lemon juice

Combine the ingredients in a small heavy saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat. Strain through a very fine strainer, pressing out as much liquid as possible. Discard the solids and let the syrup cool to room temperature. If not using immediately, cover and refrigerate, for up to 7 days, until needed.

Note: With a potato peeler, cut off only the yellow part of the lemon skin. Peel it off in long strips, then cut the strips into thin slivers (julienne).

{recipe and image via the nest}

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