Blackberry Shirley Temple Recipe
Quench your holiday thirst with this juicy fresh version of the classic. Real blackberries and ginger root take the place of commercially-made grenadine syrup.
Prep Time:
10 minutes plus time for chilling
Cook Time:
7 minutes
Serves:
2
Perfect for:
BBQ and Tailgates
Birthday Parties
New Years
Dairy Free
Ingredients
- 1/2 Cup Driscoll’s Blackberries
- 1/4 Cup sugar
- Juice of 1 large lemon
- 1 Tsp. grated fresh ginger or 1/4 teaspoon ground ginger
- Ice
- 1 bottle or can (12 ounces) ginger ale, chilled
- Fresh mint
Directions
- PLACE 1/2 cup blackberries into a small saucepan.
- ADD 1/4 cup sugar and juice of 1 large lemon.
- ADD 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger.
- COOK over medium heat just until mixture begins to boil.
- REDUCE HEAT to simmer and COOK 5 –7 minutes or until berries begin to break down and mixture is syrupy.
- STRAIN mixture through a fine mesh strainer into a heat-proof bowl and PRESS berries with the back of a fork to release all of the juice and DISCARD blackberry solids.
- CHILL at least 30 minutes.
- FILL two cocktail tumblers with ice.
- DIVIDE blackberry syrup evenly between glasses.
- TOP each glass with 6 ounces ginger ale.
- GARNISH with fresh mint leaves and fresh blackberries.
- SERVE immediately.
