Blackberry and Bay Lemonade Mocktail
A sophisticated and refreshing non-alcoholic drink that pairs the deep, tart sweetness of blackberries with the aromatic earthiness of bay leaves. This visually striking mocktail is perfect for summer parties or as a unique festive treat.
Servings4 Portions
Prep Time5 Mins
Cook Time7 Mins
Difficulty
Easy
Ingredients
4
- blackberries200 g
- golden caster sugar50 g
- water350 ml
- sparkling water300 ml
- bay leaves3 pieces
- lemon1 piece
- lychees4 pieces
- green olives4 pieces
Step-by-Step Instructions
01
Prepare the bay leaf syrup: Place the bay leaves, 350ml of water, and the golden caster sugar in a small saucepan. Bring the mixture to a boil, then remove from heat and let it cool completely to allow the flavors to infuse.
02
Once the syrup is cold, remove and discard the bay leaves. Chop the lemon into small chunks, keeping the skin on for extra zest.
03
Combine the lemon chunks, blackberries (fresh or defrosted), and the bay leaf infusion in a blender. Blend on high speed until the mixture is completely smooth.
04
Strain the blended liquid through a fine-mesh sieve into a large jug. Use the back of a spoon to press the pulp, extracting as much juice as possible while discarding the pith and seeds.
05
To serve, pour the blackberry base into tumblers or wine glasses and top with chilled sparkling water. Stir gently to combine.
06
For a 'beastly' garnish, stuff the centers of lychees with green olives to create 'eyeballs' and skewer them onto cocktail sticks to rest on the rim of the glass.
