Hey y’all! I’m currently taking maternity leave from blogging but do have a few posts lined up for you to enjoy. I’ll be back soon! p.s. You can follow along on instagram since these days it’s easier to keep up there.
It’s Cinco de Mayo! Honestly, the day isn’t a big deal to me except that it’s always a fun excuse to try a new drink, and eat copious amounts of chips & salsa.
Currently, we are still enjoying the last bits of spring here in central Texas. Though nights are still cool, 80 degree weather is hot enough for a cold drink on the patio in the evening.
Can we talk about blackberries for a minute? I feel like people either love them or don’t. For a long time, I was one of those haters. All those seeds! The bitterness of the unripened ones! That weird white thing in the middle!
But now, I’m a believer. You can’t keep my hands out of the blackberries, and especially not when they are in beverage form – like this mocktail.
This mocktail reminds me of warm summer breezes, sandy flip flops and the smell of sunscreen. Can you tell I’m beach dreamin’?
Fresh mint is essential and kudos if it’s from your own yard. Don’t skip the mint simple syrup either, which is super easy to make.
Berry Mint Lime Mocktail
1 1/2 cups strawberries
1 cup blackberries
3 tbsp fresh key lime juice
1/4 – 1/2 C mint simple syrup*
1 – 1 1/2 cup sparkling water (plain works, too)
Small handful of fresh mint leaves
1. In a blender process strawberries, blackberries and mint leaves until thoroughly blended.
2. Add in simple syrup and key lime juice, mixing together.
3. Pour in glasses with ice cubes, adding extra sparkling water to desired consistency. Also, if you aren’t keen on a bunch of seeds in the drink, pour through a mesh sieve before serving.
4. Taste, adjusting for tartness by adding more lime juice or more simple syrup if desired.
5. Easily turn this mocktail into a cocktail by adding an ounce or two of your favorite light rum to the mix.
*Simple syrup can be bought (although I never have) but the easiest way to make it at home is by bringing equal parts of water and granulated sugar (i.e. 1 C water, 1 C sugar) to a rapid boil, then turning off the heat and removing from the stovetop. For the mint variation, add a few fresh mint leaves to the mixture and let steep for 10-15 minutes. Let it cool and store in refrigerator with a tight fitting lid for up to a few weeks. I usually keep some plain simple syrup handy for quick mojitos, coffee, etc.!