I don’t usually start off Monday morning with a cocktail (maybe I should!), but since the Blackberry Lemonade Martini I was enjoying last weekend was the featured photo on the LA Times Food What did you eat this weekend? photo gallery today, I thought folks might like the recipe. It’s been pretty hot here in Southern California, but nothing like the temps back east and in the South. So, short and sweet, here’s a little something to help beat the heat!
Blackberry Lemonade Martini
Yield – 1 martini
Single cocktail shaker, fill ¾ full with ice
2 ounces citron vodka (my favorite is Ketel One)
2 teaspoons blackberry sauce (below)
Shake vigorously, serve in a chilled martini glass
⅛ cup sugar
1 t. lemon juice
zest of half a lemon
*The perfect use for blackberries that have gotten a bit mushy. No food – esp. fruit, goes to waste here, that’s just how I was brought up!
In a small saucepan, cook over low heat for about 5 minutes, stirring occasionally – do not boil. Remove from heat. Allow to cool. Strain in a fine mesh strainer, pressing down on the pulp with a spoon to squeeze out as much juice as possible. Refrigerate up to 1 week.