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Sunday Supper Movement

I’m loving that spring is finally here. I’ve been outside in the sun as much as possible after rain almost every day in April (or at least it felt like almost every day!). While I’m not training for the Susan G Komen walk this year, I’ve still kept up my good habits, walking 2-3 times a week outside instead of being cooped up in the gym. I love that there are more fresh fruits and veggies available, particularly the recent arrival of summer berries. When this month’s issue of Fine Cooking arrived featuring a Blackberry-Sage water, I knew that I would be making it for the weekend’s BBQ with friends.

The water is not what one would expect. The color was vibrant purple, instead of just slightly colored. The water isn’t super-sweet, more minty than anything, but incredibly refreshing. This drink is a staple that I’ll be keeping around the house and adapting throughout the summer.

Blackberry-Mint Water

Adapted from Ellie Krieger inĀ Fine Cooking No. 111 (p. 37)

Yields 1 pitcher

Ingredients:

  • 6 oz. blackberries
  • 2 Tbs. granulated sugar
  • 15+ mint leaves*
  • 1 c. boiling water
  • 7 c. cold water, divided

* May substitute sage leaves in place of mint

With a mortar and pestle, crush mint and sugar to release juices and flavor in mint leaves. Pour boiling water over mint and sugar. Stir until sugar has dissolved.

In a food processor or blender, puree blackberries with 2 c. cold water.

With a strainer set over a large bowl or serving pitcher, strain sugar-mint water and blackberry water into pitcher, stirring and pressing solids to release remaining juices. Top with 5 c. water.

Chill & serve.

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