Blackberry season is upon us once again here in the Pacific Northwest, which is a season I have impatiently waited for every year since I was a young girl. Some of my fondest summertime memories as a child were spent under the scorching sun while cautiously reaching my tiny hands into overgrown thorny bushes to reach the ripest and juiciest berries that my limited reach could grasp. Although my childhood berry-picking excursions typically ended with purple-stained clothes, deep red drips down my hands and arms from smushed berries, and a sunburn, the feeling of walking home with buckets upon buckets of fresh blackberries always made each trip well worth the discomforts.

Luckily, I have since discovered the concept of applying sunscreen and wearing gloves and a long-sleeved shirt while picking blackberries. However, I am unsure if I will ever outgrow my tendency to stain at least one shirt with dark purple splotches after making it into a makeshift kangaroo pouch once my buckets refuse to hold any more berries. After I return home with my annual haul and gorge myself with as many fresh berries as my belly will allow, I am typically still left with more berries than me and my freezer know what to do with. When I am not baking countless batches of blackberry cobbler for friends and family, or making delicious smoothies to accompany my breakfast each morning, iced blackberry drinks are another of my favorite ways to cool off during the sweltering hot summer days.

For those of us (me) whose face becomes uncomfortably flushed after just a few sips of alcohol, particularly during the heat of the summer months, refreshing mocktails are a much more suitable refreshment for me this time of year. Since I am in an abundance of blackberries around the same time, combining two of my summertime favorites into one mouthwatering mocktail was a no-brainer; but that is not all! Just as the saying goes, “All good things come in threes” lavender season is also in full swing, so it was only sensical to balance the rich flavor of blackberries with the floral and earthy flavor of lavender. On top of having all the vibrant flavors one would hope to find in a cold beverage during a heat wave, this mocktail also calls upon the gut-nurturing probiotics of raw apple cider vinegar. This drink is truly summertime in a glass, so sit back in a shady spot and savor every last drop of blackberry lavender bliss. Cheers!

Blackberry Lavender-Infused Syrup

Makes approximately 8oz.

Ingredients

• 1 1/2 cups filtered water
• 1 cup organic fresh blackberries
• 2 Tbsp. organic dried lavender
• 1 Tbsp. organic dried blackberry leaf
• 1 cup raw organic sugar or honey
• Juice of 1/2 an organic lemon or lime (about 1 Tbsp.)

Directions

1. Add berries and herbs to water and turn heat to low/medium.
2. Stir frequently, smushing the blackberries with a spatula to help break them down.
3. Continue stirring until the syrup begins to gently simmer and the liquid reduces slightly (about 15-20 minutes)
4. Add sugar or honey and lemon juice. Stir well and remove from heat.
5. Once fully cooled, strain the mixture using cheesecloth or a fine mesh stainer into container of choice and compost the remaining solids.
6. Store in the refrigerator for 2-3 weeks or use immediately in the mocktail recipe below!

Pro Tips

• Honey is sweeter than sugar, so you may want to adjust the amount of syrup used in the mocktail recipe depending on the sweetener used.
• If you opt to use an alternative sweetener such as coconut sugar or maple syrup, keep in mind this will alter the finished taste of the syrup.

Blackberry Lavender Fizz Mocktail with ACV

Makes approximately one large or two small mocktails.

Ingredients

• Ice
• 1 oz. raw apple cider vinegar
• 1 oz. fresh organic lemon or lime juice
• 8 oz seltzer water or club soda
• 2 oz. blackberry lavender-infused syrup (see above)
• Fresh blackberries for garnish (optional)
• Organic dried lavender for garnish (optional)

Directions

1. Add a handful of ice into a tall glass or two smaller glasses.
2. Pour in raw apple cider vinegar, lemon or lime juice, and seltzer water or club soda. Swirl gently till ingredients are combined.
3. Slowly pour in the syrup last to create a beautiful gradient effect. Simple syrups are more viscous than sparkling water, so the syrup will sink to the bottom until stirred.
4. Garnish with optional blackberries and lavender. Enjoy!

Pro Tips

• If making two small mocktails, divide ingredients evenly among the two glasses.

Looking for more refreshing mocktail inspiration?

Try This Minty Lemongrass Oxymel & Mocktail Recipe!

You may also be interested in:

• Holy Basil & Strawberry Agua Fresca Mocktail Recipe
• Nootropic Mocktails: Support Memory and Focus with Summer Sippers
• Herb-Infused Summer Cocktails and Mocktails