Blackberry fizz cocktail
Blackberry fizz cocktailSubscribe to Sainsbury's magazine
Love foraging? Turn your wild blackberries into a homemade cordial with our autumnal blackberry fizz cocktail recipe - just add bubbles...
- 1kg blackberries, washed, a sharp type is best
- 200g caster sugar
- juice of 1 lemon
- chilled Prosecco, to serve
The cordial keeps for up to 2 months in the fridge, if poured into sterilised bottles or jars*
Tip the blackberries into a large saucepan with 1 litre of water.
Bring to the boil, then reduce to a simmer and cook gently for 10-15 minutes, until the berries start to break down.
Line a fine sieve with muslin or kitchen paper and set it over a large bowl.
Strain the juice, holding the blackberries back at first. Once most of the juice has filtered through, tip the blackberries into the lined sieve and let the rest of the juice drip through slowly (don’t press the berries, as this will make the cordial cloudy). Leave for at least 1 hour, or simply leave to strain overnight in the fridge.
For a smart soft drink, dilute 1 part cordial to 3 or 4 parts sparkling water.
Pour the strained juice back into the pan (discard the blackberries), and add the sugar and lemon juice. Heat, stirring, until the sugar has completelydissolved.Bring to the boil, then remove from the heat and leave to cool.
To serve, pour 2 tablespoons of blackberry cordial into a coupe glass or flute and top up with Prosecco.
*Sterilise your jar for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).