Quench your thirst this summer with a refreshing glass of homemade orange blossom blackberry soda.
I’’m taking a little time off to adjust to life with a newborn, but I have some super talented guest posters stopping in over the next couple of weeks that you are going to love. Next up is Meg from Beard & Bonnet with her refreshing Orange Blossom and Blackberry Soda.
I don’t know about you, but I just cannot seem to get enough fresh berries lately!
I literally hoard berries in the summer – My kids and I eat them by the pint in lieu of breakfast, I freeze them by the sheet pan full and I make syrups for drizzling over ice cream or pancakes. Although, if I am being totally honest here those syrups most often are used for mixing up homemade sodas and cocktails.
When Sylvie asked if I would share a recipe with her readers while she was enjoying some time with her baby I just happened to be sipping on this homemade orange blossom and blackberry soda for the first time. As I brainstormed what to make I realized that this is the perfect summer recipe to introduce myself to all of you!
I love recipes that are versatile and can be used in lots of different ways like this one! Plus, a big jar of this syrup is a great gift to give a friend like Sylvie that might be taking a little break from the kitchen.
Yields 2 cups of syrup
This syrup is not only great in homemade sodas and cocktails, but it is perfect drizzled over vanilla ice cream or a stack of piping hot waffles.
5 minPrep Time
40 minCook Time
Save RecipeIngredients
- 4 cups fresh blackberries
- 1 cup water
- ½ cup caster sugar
- juice of 1 lemon
- 2 teaspoons orange blossom water
- 2-4 ounces of blackberry orange blossom syrup
- club soda
- fresh berries for garnish
Instructions
- Combine the blackberries, water, and sugar in a heavy bottomed sauce pan. Crush the berries with a potato masher then add the lemon juice to the pot. Bring the mixture to a boil over medium-high heat then reduce the heat to medium and simmer for 30 minutes, stirring occasionally until the liquid has reduced and the mixture has thickened.
- Place a fine mesh strainer over a large bowl and pour the blackberry mixture into the strainer. Gently press on the solids with a spatula to extract all of the syrup then discard the solids. Allow the syrup to cool then store in the refrigerator for up to a week.
- Fill a glass with ice, add the desired amount of syrup and fill to the top with club soda. Stir to combine and garnish with fresh berries.
- To make a cocktail simply add 1 1/2 ounces of coconut rum or vodka to the glass before adding the club soda.
Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love.
For more recipes like this one check out my site Beard and Bonnet.
Facebook, Instagram, Pinterest and Twitter.
You might also like...
Balsamic Roasted Strawberry Italian Cream Soda (Dairy-Free)- Berry Watermelon Fruit Salad with Ruby Syrup (Paleo, Vegan)
- Orange Olive Salad with Fennel (Paleo, Vegan)
- Frozen Lemon Kefir (Yogurt) with Blackberry Coulis
- Chilled Mixed Berry Fruit Soup with Rosé Wine
- Chocolate Blackberry Mille-Feuille | For the Love of Chocolate
- Non-Alcoholic Summer Sangria
- Chia Berry Agua Fresca
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Comments