Blackberry Basil Sparkler
Nothing says summer to me than blackberries. Growing up close to rural areas, my grandparents would take my sisters and I to drive along the roads to find blackberry bushes to pick. And pick we did. (And of course at more than a few while picking.) My grandmother would turn most into the taste of summer: blackberry jam. To this day, I taste blackberry jam and think of her.
But blackberries make more than jam. They’re great on salads, in pancakes and muffins, in yogurt, and especially in this Blackberry Basil Sparkler.
It’s an amazing versatile drink as well. Don’t have blackberries, try raspberries or watermelon. Or not keen on basil? Switch it out with mint or thyme. Whatever you do, make sure you have enough for more than one; you’re going to like it that much!
Sparkling Blackberry Basil Cocktail
Ingredients
- 8-10 large fresh or frozen blackberries
- 3 tbsp. fresh basil, torn
- ¼ cup honey, preferably local
- ¼ cup water
- 4 oz. Elderflower liqueur (optional)
- 750 ml bottle Prosecco, chilled
- Fresh blackberries for garnish (optional)
- Springs of fresh basil for garnish (optional)
Instructions
- Add the blackberries, basil, honey, and water to a small saucepan set over medium heat. Simmer, stirring occasionally, until mixture is heated through and starts to thicken, approximately 4-5 minutes. Gently press on blackberries while heating to release juices.
- Remove from heat and strain mixture through a fine mesh strainer to remove solids. Reserve remaining liquid and set aside to cool.
- If using, divide the Elderflower liqueur among four champagne flutes, along with a drizzle of the blackberry simple syrup. Finish by topping off each glass with some chilled Prosecco.
- Garnish each glass with 2-3 fresh blackberries and a sprig of fresh basil, if desired, before serving. Enjoy!
