Servings: 4
Prep time: 15 minutes
Cook time: 5 minutes
Chilling time: 20 minutes
Ingredients
For the rosemary syrup
- 125 ml (½ cup) water
- 100 g (½ cup) sugar
- 3 sprigs fresh rosemary
For the mocktail
- 250 g (about 2 cups) fresh or frozen blackberries, thawed
- 125 ml (½ cup) freshly squeezed lemon juice
- 125 ml (½ cup) pure, unsweetened cranberry juice
- 60 ml (¼ cup) rosemary syrup
- 500 ml (2 cups) tonic water, well chilled
- 500 ml (2 cups) ice cubes
For garnish
- 4 small sprigs of fresh rosemary
- 8 fresh blackberries
- 4 thin lemon slices, optional
Preparation
- In a small saucepan, bring the water and sugar to a boil over medium heat, stirring until the sugar is completely dissolved.
- Add the rosemary sprigs, reduce the heat, and let simmer gently for 5 minutes.
- Remove from the heat and let steep for 10 minutes. Strain the syrup to remove the rosemary, then let it cool completely in the refrigerator.
- In a blender, purée the blackberries with the lemon juice and cranberry juice.
- Pass the mixture through a fine sieve to remove the seeds and achieve a smooth texture.
- In a pitcher, combine the blackberry mixture with 60 ml (¼ cup) of the chilled rosemary syrup. Taste and adjust the amount of syrup depending on the fruit’s acidity.
- To create a smoky effect, place a small sprig of rosemary on a heat-resistant surface. Briefly light the tip, then immediately blow out the flame to produce a light smoke.
- Place an upside-down glass over the sprig for a few seconds to trap the smoke. Remove the glass and completely extinguish the rosemary.
- Repeat with the other glasses.
- Divide the ice cubes among the four glasses. Pour in the blackberry mixture, then gently top off each glass with 125 ml (½ cup) of well-chilled tonic water.
- Garnish each mocktail with two blackberries, a small sprig of fresh rosemary, and, if desired, a thin slice of lemon. Serve immediately to enjoy the effervescence and the slightly smoky aroma.
