Important: You must be 19 years of age to purchase alcohol.
View Cart

Shop now for the best selection of gifts and holiday favourites. Choose FREE HOME DELIVERY by December 15 to get your order by December 24th. Same-Day Pickup available in 190+ locations. See our Holiday Shopping Tips.

Cider Blackberry Sparkler

Spring 2018
F201802028.jpg
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

F201802028.jpg
food and drink

Cider Blackberry Sparkler

Spring 2018

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

Back To Top