BLACKBERRY RUM FIZZ RECIPE

The end of summer means saying goodbye to the season’s darkest and most flavorful berry. And, there’s no better way to say goodbye to something than with a toast, especially one that’s full of booze and sweet fruit.

So raise your glass high, add some rum, homemade blackberry syrup, and sparkling water, and drink up. Here’s to summer! – eva

Blackberry Rum Fizz
By Eva Kosmas Flores of Adventures in Cooking

Blackberry Syrup:

6 ounces blackberries
½ cup granulated sugar
½ cup water

Blackberry Rum Fizz

2 shots rum, chilled
6 ounces sparkling water, chilled
2 tablespoons blackberry syrup

Begin by preparing the blackberry syrup. Simmer all of the ingredients over low heat for 30 minutes, stirring and crushing the berries with the end of a wooden spoon every 5 minutes. Remove from heat and allow to cool completely. Strain mixture through a fine mesh sieve and reserve the liquid syrup, discard the berry chunks. Store the syrup in an airtight container in the refrigerator.

To make the blackberry rum fizz, stir together all of the ingredients until well-blended. Serve immediately and enjoy!

(recipe photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!)