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Blackberry Puree

Recipe information

  • Yield

    makes about 1 cup

Ingredients

1/4 pound fresh or frozen, thawed blackberries (about 1 cup)
2 tablespoons superfine sugar
2 tablespoons water
2 tablespoons freshly squeezed lemon juice

Preparation

  1. Combine all ingredients in a blender. Liquefy and strain through a coarse sieve. Refrigerate until use. Will keep for 3 to 4 days, refrigerated.

Cover of Speakeasy by Jason Kosmas and Dushan Zaric featuring a coupe glass with a brown cocktail and lemon wheel garnish.
Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.
TagsBlackberryBerryFruitDairy FreeGluten FreeNut FreeVegetarianVeganMake Ahead5 Ingredients or FewerNo-CookBlenderCookbooks
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