Spiked Blackberry-Marjoram Limeade
You can make the boozy fruit puree up to two days in advance. Top with seltzer and garnish with blackberries, lime wedges, and marjoram leaves before serving. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
- Total Time:
- Servings: 8
Source: Martha Stewart Living, July/August July/August 2016
- 2 cups blackberries or black raspberries, plus more for serving
- 1/4 cup fresh lime juice (from 2 limes), plus lime wedges for serving
- 8 ounces vodka, chilled
- 1/3 cup superfine sugar
- 1/2 teaspoon fresh marjoram leaves, plus more for serving
- Ice cubes, for serving
- 16 ounces seltzer or club soda, chilled
Puree blackberries, lime juice, vodka, sugar, and marjoram in a blender. Strain through a fine-mesh sieve, pressing on solids with a flexible spatula; discard solids. Puree can be made ahead and refrigerated in an airtight container up to 2 days.
Divide puree among 8 ice-filled glasses. Fill with seltzer; stir. Serve, garnished with blackberries, lime wedges, and marjoram.