I’m a member of Treveri Cellars’s Bubble Club. It’s something my brother Korey thinks I should keep to myself. It probably doesn’t help that I say it with a country twang (ala Travis Tritt) as in–
I’m a member of the Bubble Club,
Sparkling wine is what I love.
Being part of the Bubble Club simply means that every couple of months I have two bottles of gorgeous, sparkling wine waiting for me. The wines are perfect on their own. And they’re also fun to use for sparkling cocktails–like this Blackberry Lemon Sparkler I made the other day. It’s a great cocktail for the holidays! Make the blackberry puree ahead of time and keep it in the refrigerator or freezer.
- 12 ounces (approximately 1 1/2 cups) fresh or frozen berries, (defrosted if frozen)
- 1/4 cup granulated sugar
- 2 tablespoons freshly-squeezed lemon juice
- Sort and wash berries. Drain, cap, and stem (or thaw if frozen) unsweetened berries.
- In a food processor fitted with the metal blade, combine berries, sugar, and lemon juice; process to a smooth puree, about 30 seconds. NOTE: Pureeing may be done in a blender or a food processor, but if using a blender, make sure that any seeds are not ground so finely that they will pass through the sieve.
- Pour into a fine sieve set over a bowl. Use a rubber spatula to stir and press the puree through the sieve; discard solids.
- Taste and add more sugar if necessary. Refrigerate in a non-reactive container for up to 3 days or freeze for up to 2 months. Yield approximately 1 cup of finished puree.
Blackberry Lemon Sparkler
- 1 sugar cube
- 1 squeeze of lemon (about 1/2 tsp)
- 1 oz. blackberry puree
- Sparkling white wine
- Wet the top of a champagne glass with a slice of lemon, dip in sugar
- Add sugar cube to bottom of glass
- Squeeze lemon wedge into glass
- Add blackberry puree
- Top with sparkling white wine
Cheers & Happy Holidays!