But, trying it in desserts and other dishes at restaurants has made me a believer: Hmm, that’s actually good.
I’ve been on a bit of a purple drink kick for the last month, and instead of plum, this time I’ve mixed blackberries with lavender. Weird! Yeah, but also quite good. The lavender gives it a warm taste, but doesn’t take over. But oh, that color is kind of everything. Keep some on hand to mix a glass up whenever the mood strikes, or cook up a batch to serve at a party. Psst: These would also be great with a shot of vodka.
Oh, and making a special appearance in this blog post, the silicon ice-cube tray I got in my swag bag at the International Food Blogger’s Conference back in September. (It was so nice of them to host it in my beautiful city this year!) I don’t know why square ice cubes make me so happy, but they really do.
A shout-out to Big Oven for my favorite freebie of the conference weekend. And truth time: I already had two of these in my freezer, but I still want more. 🙂
Okay, bottom’s up, everyone!
Blackberry Lavender Fizz
Prep time: 20 min | Ready in: 1 hour, 20 min
Makes: 6 to 8 drinks
3 cups blackberries (fresh or frozen)
1 teaspoon dried lavender
3/4 cup brown sugar
6 ounces of ginger beer per drink (this brand is my favorite)
- Crush lavender using a pestle and mortar. It doesn’t need to be super fine, just so long as it’s broken down a bit.
- Pour 1/2 of a cup of water, blackberries, brown sugar, and lavender into a medium saucepan. Stir and bring to a boil. Reduce heat and simmer for 20 minutes. Using the back of a fork, crush blackberries as they get soft—you want to release all the juice from the berries.
- Place a fine mesh strainer over a large bowl, and pour blackberry mixture through it. Use the back of a spoon to press as much liquid through as possible.
- Refrigerate, covered, until completely cooled, about an hour.
- To serve, pour 3 tablespoons of syrup into a glass, fill with ice, then pour in about 6 ounces of ginger beer. Stir, and garnish with extra blackberries if you’d like.
I made these for a Friendsgiving celebration—see the full menu here.