Blackberry Lavender Bellinis

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It doesn’t seem like two years have passed since we created Bluebird + Blackberries. It has been fun, frustrating, exciting, and such an enjoyable experiment in community building…

So to celebrate 730 days of existence, I decided to make a blackberry cocktail!

I love Bellinis—which are traditionally made with Prosecco and peach purée—but you can put a twist on the classic by using other fruit purées or sparkling wines.

Blackberry season is over in Kentucky, so I decided to use frozen blackberries. They work fine for this recipe because you use the blackberries to make the purée for the drink.

I also used lavender buds and lemon curd to create the purée. Subtle citrus and floral notes go wonderfully with the blackberries and bubbles!

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I threw it all into a blender with a little water and sugar, and blended until smooth.

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Once it was mixed up, I strained the purée through a mesh strainer to get rid of all the seeds and lavender buds.

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The recipe makes about 2½ cups, which is plenty of purée for throwing a celebratory party!

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This is a very affordable sparkling cava that works well as the cocktail’s base.

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To serve, I added an ounce of purée to the bottom of a champagne flute…

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Then I slowly filled the flute with cava.

It will bubble up, so seriously pour a little, and then a little more, and then a little more—until the liquid reaches the top.

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A little lemon zest and…

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lavender flower for garnish, and…

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The result is an easy-to-make cocktail that’s also very pretty.

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And as an added bonus, it tastes great!

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So here’s to another two years of fun, friendship, and trying our best to figure it all out. ♥

 

Blackberry Lavendar Bellinis

Ingredients:

  • 1 heaping cup frozen blackberries
  • ¾ cup lemon curd
  • 4 tablespoons sugar
  • 1 teaspoon lavender buds
  • 2 bottles sparkling wine
  • Lemon zest curls, for a garnish (optional)
  • Lavender flowers, for a garnish (optional)

Directions:

  1. To a blender, add the blackberries, lemon curd, sugar, lavender buds, and ¾ cup water.
  2. Blend until smooth; if the mixture is too thick, add up to ¼ cup more water.
  3. Strain through a mesh strainer.
  4. Add 1 ounce of the blackberry purée to the bottom of a champagne flute, then fill to the top with sparkling wine. Do this in stages, as it tends to bubble up quite a bit.
  5. Garnish the cocktail with lemon zest and lavender flower.
  6. "Cheers!" someone and get ready to celebrate!
: @bluebirdandblackberries

: @bluebirdandblackberries

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