I almost forgot about wild blackberries this summer.
Exactly how this is even possible I’m not certain. The ever-present himalayan blackberry is incredibly invasive and considered a noxious weed. I check for it on our hillside with a somewhat compulsive zeal. Yet, I look forward to their ripening every year – an annual pleasure that I completely take for granted. There will be free blackberries in abundance. Likely within a few blocks of most homes in Seattle. Love them or hate them (or maybe a bit of both) – they are everywhere. It is kind of hard to forget about blackberries living in Seattle.
We enjoy them still sun-warmed while picking. I freeze them to add to yogurt and bake with until the next summer. And I made our go-to blackberry cocktail: a Blackberry-Lime Rickey.
A Rickey is a type of drink that is booze, lime, and fizzy water. I thought they were always with gin, but a little research and I found they were originally made with bourbon. Who knew? Not me says the non-bourbon-drinker.
Every so slightly slurped from Sunset magazine, August 2009.
- 2 cups (plus more for garnish) fresh blackberries
- ~¾ cup superfine or granulated sugar
- ~½ cup fresh lime juice
- 1-¼ cup gin
- Fizzy water
- lime slices, for garnish
- In a blender, combine 2 cups fresh-picked blackberries, sugar, and lime juice. Blend until smooth. I used a Vitamix, which isn’t necessary (of course), but gets it incredibly smooth in seconds. I love that thing.
- Put mixture through a fine-mesh sieve. Really scrape and press all the lovely juice and pulpiness through, leaving behind just the seeds.
- Pour into cool bottle or pitcher and stir in gin.
- Fill desired glass(es) with ice cubes. We tend to use pint jars because they are sturdy, summer-y, and make me happy. But any glass will do – a high ball or an old-fashioned work just as well. Fill glass halfway with blackberry-gin mixture and top with fizzy water. Garnish each glass with a couple of blackberries and slices of lime.
Makes 4-6 drinks depending on how big you make them.