The week started off rainy. However, we are back to our Summer weather. It is only getting hotter from here on out. I figured I would offer some relief with a blackberry flavor! Blackberries are sweet yet, relatively low in sugar: an ideal relatively for low-carb fruit.
I would like to suggest these two recipes
- 2 cups of blackberries
- 2 cups of simple syrup: bring 1-1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.
- 2 cups of lemon juice
- 2 cups of water
- Muddle the blackberries with the simple syrup in a pitcher.
- Stir in 2 cups each fresh lemon juice and water;
- add ice and lemon slices.
Blackberry Shrub is a non-alcoholic mixer made from equal parts fruit, sugar, and vinegar. Think of a lemonade where you use vinegar instead of lemon juice. When mixed with sparkling water, it makes for a tart, tangy, and refreshing beverage!
Total Time: 3 DAYS
- 1 cup fresh blackberries
- 1 cup granulated sugar
- 1 cup apple cider vinegar*
Sparkling Blackberry Shrub:
- 1 oz blackberry shrub
- 5 oz sparkling water or club soda, chilled
- Mash fresh blackberries with sugar. Let sit for 15 minutes to allow fruits to expel juices.
- Stir in vinegar. Cover and let steep in the fridge for 3 to 5 days, depending on your desired flavor profile.
- Strain out solids and keep in a jar. Store in the fridge until ready to use. Blackberry shrub syrup keeps in the fridge for a month.
- Sparkling Blackberry Shrub: Add 1 oz blackberry shrub syrup to a serving glass filled with ice. Top with chilled sparkling water. Stir to combine. Enjoy immediately.