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Blackberry Shirley Temple with Driscoll's berries

Description

Quench your holiday thirst with this juicy fresh version of the classic. Real blackberries and ginger root take the place of commercially-made grenadine syrup.

  • 1/2 Cup Driscoll’s Blackberries
  • 1/4 Cup sugar
  • Juice of 1 large lemon
  • 1 Tsp. grated fresh ginger or 1/4 teaspoon ground ginger
  • Ice
  • 1 bottle or can (12 ounces) ginger ale, chilled
  • Fresh mint
  1. PLACE 1/2 cup blackberries into a small saucepan.
  2. ADD 1/4 cup sugar and juice of 1 large lemon.
  3. ADD 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger.
  4. COOK over medium heat just until mixture begins to boil.
  5. REDUCE HEAT to simmer and COOK 5 –7 minutes or until berries begin to break down and mixture is syrupy.
  6. STRAIN mixture through a fine mesh strainer into a heat-proof bowl and PRESS berries with the back of a fork to release all of the juice and DISCARD blackberry solids.
  7. CHILL at least 30 minutes.
  8. FILL two cocktail tumblers with ice.
  9. DIVIDE blackberry syrup evenly between glasses.
  10. TOP each glass with 6 ounces ginger ale.
  11. GARNISH with fresh mint leaves and fresh blackberries.
  12. SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g