Cider Blackberry Sparkler

Printemps 2018
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food and drink

BY: Signe Langford

Invest in some super-fine or quick-dissolving sugar for making cocktails; regular sugar can remain gritty in cold mixtures.

1 cup (250 mL) fresh blackberries (175 g pkg)
Juice of 1 lime, about 2½ tbsp (37 mL)
2 tbsp (30 mL) vanilla or regular super-fine sugar
1 can (500 mL) ice cold Somersby Blackberry
Cider (LCBO 331348, 500 mL)
Extra whole fresh blackberries to garnish; optional

1. Make a purée by adding blackberries, lime juice and sugar into a blender and blending on high until liquefied.

2. Strain through a fine sieve to remove the seeds, pressing the purée through the mesh with the back of a spoon or rubber spatula. Discard the seeds. Don’t forget to scrape the bottom of the sieve; delicious purée can cling there! This should make just shy of 1 cup (250 mL) of purée. Store in the fridge to chill until ready to serve.

3. When ready to serve, add 2 tbsp (30 mL) of purée to the bottom of each of 4 Champagne flutes and gently top up with cold cider.

4. Garnish with whole, skewered blackberries if desired.

Makes 4 drinks