Ingredients
Syrup (serves 8):
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1 cup blackberries
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1/2 cup granulated sugar
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1/2 cup water
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1 to 2 teaspoons Champagne or Balsamic vinegar
For each drink:
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2 tablespoons citrus or berry sorbet
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Splash Crème de Cassis or other fruit liqueur, optional
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4 ounces sparkling water or Prosecco, well chilled
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Lime wheels and mint sprigs for garnish
Directions
- Combine all the syrup ingredients in a medium saucepan. Set over medium heat and bring to a boil, stirring often. Turn the heat down to maintain a simmer; let barely bubble for five minutes, gently squashing the blackberries as they cook. Remove from heat, cool to room temperature, then transfer to a jar or similar container and refrigerate until cold. The syrup can be strained before storage if preferred. Make up to three days ahead.
- To make each drink, scoop a small mound of sorbet into a glass (a coupe or Nick and Nora glass if you’re at home and they’re available; outside, use what you have). Anoint with Cassis followed by 1 ounce of the blackberry syrup, then top with ice-cold sparkling water or Prosecco. Pop in a lime wheel and/or mint leaves. Drink straight immediately.
