Blackberry shrub, foraged rosehip and juniper syrup and Highland Spring Sparkling water makes for a show-stopping winter feel-good mocktail.
Rosie Birkett’s Forager’s Fizz
Ingredients
(makes about 500ml of rosehip and juniper berry syrup)
500g rosehips, washed (or cranberries)
500g caster sugar tbsp juniper berries (found in most supermarkets)
1.5 litres of Highland Spring Sparkling waterjuice of 1/2 a lemon
Method:
Chop the rosehips and crush the juniper berries. Bring half the water to the boil and add the rosehips and juniper, returning the mix to the boil and simmering for 8 minutes.
Strain the liquid through muslin, then return the pulp to the pan with the other half of water, bring to the boil as before and repeat the simmering/straining process. Discard the pulp, clean the pan and return the liquid from both strains to it with the sugar. Bring to the boil and continue to boil rapidly for about 10 minutes, until you have a thick syrup. Turn off the heat, add the lemon juice and allow to cool. Pour into a glass bottle.
The Blackberry Shrub (makes 1 pint)
Ingredients:
500g blackberries, washed
800g caster sugar
About 500ml red wine vinegar
Method:
Place the blackberries in a bowl and cover with the sugar. Gently stir to combine and make sure the berries are coated with the sugar. Cover with a clean dish towel or muslin and leave in a cool, dark, dry place for 48 hours to macerate. Strain the mixture through a sieve so that you’re left with the blackberry juice. Add equal amounts of vinegar and whisk to dissolve the sugar. Funnel into a glass bottle and store in the fridge until ready to use.
To assemble the cocktail:
Glass: Champagne flute
3/4 blackberries
3 juniper berries
50ml rosehip and juniper syrup 10ml blackberry shrub Highland Spring Sparkling water
Garnish:
Blackberries, for garnish fresh bay leaf, a rosehip with stalk
Method:
Place the blackberries and juniper berries in the bottom of the champagne flute and muddle gently with the end of a wooden spoon. Pour the rosehip syrup and blackberry shrub into a cocktail shaker and shake over ice. Pour over the blackberries and top up with Highland Spring Sparkling Water. Garnish with the bay leaf and rosehip.