Ingredients
- 4-6 lemons (1 extra if you wanna use some as garnish)
- 1 cup blackberries (plus a few extra for garnish)
- 3/4 - 1 cup white sugar
- 1/2cup + more water
- ice cubes
- several fresh rosemary sprigs
Instructions
- In a medium sized saucepot, bring your white sugar and 1/2 water to a... warm? You just need to stir this until the sugar is dissolved. You don't need to bring it to any specific temperature or anything. I prefer to use 3/4 cup of sugar, but sometimes, depending on the season, the fruit can be extra tart. If that is the situation you can add up to another 1/4 cup of sugar.
- Squeeze all the juice from the lemons.
- Add your blackberries and one sprig of rosemary to a blender or food processor. Pulse until blended.
- Put your blackberry/rosemary mush through a sieve into your lemon juice.
- Stir in your simple syrup (sugar water) and stir until combined. This is essentially your concentrate. You can actually make this ahead of time and freeze it, or set it aside to make extra juice later. I usually make several batches at a time.
- Add your concentrate to a standard size pitcher. I think it's about 2 quarts.
- Fill 3/4 of the way to the top with cold water.
- Fill the rest of the way with ice cubes.
- Serve with a lemon wedge, a couple of extra blackberries, and a small sprig of rosemary.
Notes
The rosemary in this recipe is more of an aromatic experience than a flavor. For some reason it just sets this off. This sounds fucking stupid, but clap your rosemary between your hands twice before adding it as garnish. It releases some of the aromatics.