Blackberry Hibiscus Spritzer with Tarragon
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup granulated sugar
- ½ cup water
- 4 large sprigs fresh tarragon
- 2 oz brewed hibiscus tea (chilled (from tea bags or loose-leaf tea))
- 1 oz tarragon simple syrup
- 6 blackberries
- 1 sprig fresh tarragon leaves
- 1/8 oz fresh lime juice
- 2-3 oz sparkling water
- Ice for serving
- 12 oz brewed hibiscus tea (chilled (from tea bags or loose-leaf tea))
- 6 oz tarragon simple syrup (above batch should make just about this much)
- 36 blackberries
- 6 sprigs fresh tarragon leaves
- 3/4 oz fresh lime juice
- 12-15 oz sparkling water
- Ice for serving
Instructions
- 1
Prepare the simple syrup. In a small saucepan over medium heat, combine the sugar and water. Bring to a boil, then remove from heat, stir in the 4 large sprigs fresh tarragon. Cover and let steep for 20 minutes. After steeping, strain and press syrup to remove tarragon. Chill until at least room temperature.
- 2
For a single drink, muddle 6 blackberries with the leaves of a sprig of fresh tarragon and 1/8 tsp lime juice.
- 3
Pour 2 ounces hibiscus tea and 1 ounce tarragon simple syrup over a glass filled with cocktail ice cups.
- 4
Strain and press the muddled blackberries through a fine mesh sieve over the hibiscus tea.
- 5
Top with 2-3 ounces sparkling water, to taste. Stir to thoroughly combine and garnish with fresh tarragon, if desired.
- 6
For a larger batch of six, combine the hibiscus tea and simple syrup in a pitcher. muddle the blackberries with tarragon and lime juice by hand or in a food processor, and strain and press it into the pitcher. Stir to combine. For each drink, serve 4 ounces of this mixture with 2-3 ounces sparkling water over ice.