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.
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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.
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