MEYER LEMON GINGER MOCKTAIL WITH BLACKBERRY TRUFFLE SYRUP
Developed in our in-house kitchen, this recipe is perfect for Dry January or an everyday alcohol-free treat. Indulge in the refreshing allure of Meyer lemons and ginger enhanced with blackberry truffle syrup. The truffle honey-infused blackberry syrup is a luscious mix of blackberries, sugar, and Sabatino Truffle Honey. The recipe yields about a cup, so we recommend saving the leftover syrup for other uses. Garnished with lemon slices and plump blackberries for an elegant finish.
INGREDIENTS
1 cup blackberries - halved
2 whole blackberries
½ cup sugar
½ cup water
2 tsp Sabatino Truffle Honey
1 Meyer lemon
7 oz ginger beer
DIRECTIONS
Blackberry Truffle Honey Syrup 1. Combine 1 cup halved blackberries and ½ cup sugar in a small saucepan. Heat over medium heat while muddling berries until they have released all their juices (about 5 min).
2. Add water, bring to a boil and then simmer for about 10 minutes until thickened to a syrup consistency.
3. Pass puree through a fine strainer, pressing with the back of a spoon or rubber spatula until only the seeds remain.
4. Stir in 2 tsp truffle honey, cool to room temperature for serving or refrigerate for up to 2 weeks. If the syrup becomes too thick after cooling, thin with water 1 tsp at a time.
Meyer Lemon Ginger Mocktail
1. Spread 3 tablespoons of blackberry syrup in a shallow dish that is slightly wider than the rim of the martini glasses.
2. Invert each glass into the syrup so that the rim is lined with syrup, let excess syrup drip off before turning the glass right side up.
3. Slice two round slices of lemon, reserve for garnishing mocktail.Juice and strain the rest of the lemon.
4. Divide lemon juice between two martini glasses.
5. Slowly top each glass with ginger beer, pouring down the side of the glass to minimize froth at the top.
6. Garnish with lemon slices and remaining two blackberries.